Spaghetti and White Bean “Meatballs”

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Several weeks ago this recipe for Cannellini Bean Vegetarian “Meatballs” on Cookin Canuik caught my eye. Usually we keep a bag of Trader Joe’s vegan meatballs in our freezer for protein in a pinch, but these looked simple enough and a great alternative to some of the more processed “meatball” options out there.

I followed the recipe to T with the exception of parsley, which I didn’t have. They were really simple to make and held together nicely. I actually prepped these early in the week and stored them in a container to enjoy later in the week, so putting together the meal on a busy weeknight was a breeze.

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These meatballs are amazing! They’re so flavorful; they’d be just as delicious on their own, as the main focus of a meal. We enjoyed them with some spaghetti, spinach and a spicy tomato sauce.

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I had a box of Jovial spaghetti (100% whole grain organic Einkorn) sent to me to try a few weeks ago and this was the perfect opportunity. I first learned about einkorn wheat, one of the earliest cultivated forms of wheat, in the controversial book Wheat Belly. This variety of heirloom wheat is the most ancient form of wheat, making it the least modified. I am not an expert on this topic, but I believe that the more advanced our food technology practices become, the farther away from real, whole food we move. So much of our food is genetically modified, pesticide laden, and tasteless (case in point: berries in the winter). There was some talk in the book Wheat Belly about how einkorn, being so low in gluten, may be OK to eat for those who have gluten intolerance, whereas regular whole wheat flour is not. Fascinating! I appreciate the real-food mission of the Jovial founders:

“It is our dream to change the future of agriculture by creating consumer demand for ancient and heirloom varieties of food. We have a deep commitment to support a small-scale, sustainable economic model that focuses on farming first and then considers the entire process all the way through to the shelf. We believe the purest food we all are seeking can only come from the purest seed.” [source]

I cooked up a box of the Jovial spaghetti and tossed in some fresh baby spinach after it was done cooking. I loved the nutty but not gritty taste and texture of the pasta, and the whopping 9g of protein per serving! I believe you can find Jovial products in Whole Foods. I even saw it sold in a grocery store in Vermont.

All together this was a hearty, flavorful and satisfying meal. I’ll be making those bean “meatballs” again and will likely double the batch to keep extras in the freezer. I bet they’d also be great with a few ingredient tweaks, like black beans and some spice in place of cannellini.

2 Comments

  1. Posted January 30, 2013 at 12:39 pm | Permalink

    I love Jovial! Their products are from Italy, so their rice pasta has virtually no arsenic. Or so they told me…

  2. Posted February 6, 2013 at 5:42 pm | Permalink

    definitely going to try this! sounds so good…

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