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Whether you're a lifelong vegetarian or a recent convert to Meatless Mondays, this recipe for meatless meatballs in tomato sauce will be your new favorite comfort food. The recipe comes from Chef John at Food Wishes and, apart from a little planning ahead, it's relatively quick & easy. When I make a new recipe for the first time I usually like to follow the instructions as closely as possible. If it's a success then I'll start playing around with ingredients & techniques on the next batch. In this case I might see if the mixture comes together using only 1 egg to yield a slightly denser meatball. Or I might opt to fry the meatballs instead of baking. But honestly there's not much room for improvement here. Even if you're not a fan of mushrooms give this recipe a try. The final meatballs don't taste like mushrooms but rather like all the typical meatball ingredients that they're combined with (garlic, parmesan, parsley, breadcrumbs, etc). Delicious!  My Everyday Tomato Sauce:
2 Tbsp olive oil 1/4 cup onion, finely diced 1 garlic clove, minced 2 Tbsp tomato paste pinch of red pepper flakes 28 oz can crushed tomatoes 1/2 cup water 1 tsp dried oregano salt & pepper In a large pot, heat olive oil over medium heat. Add onions and cook until they start to soften, about 5 minutes. Add garlic and cook 1 more minute being careful not to let the garlic burn. Add tomato paste and red pepper flakes and stir to combine. Cook for another 1-2 minutes. Add crushed tomatoes, water and oregano. Season with salt & pepper. Bring to a simmer and reduce heat to low. When the meatballs come out of the oven, add them to the tomato sauce and stir gently so they're covered in sauce. Partially cover the pot and allow meatballs & sauce to cook together over low heat for 45 minutes to 1 hour. If the tomato sauce becomes too thick, add an extra 1/4 cup of water and continue cooking. Taste again for salt & pepper or additional red pepper flakes. Optional: stir in fresh basil. Recipe by Jenn Knight
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