Gardenin Meatballs over Sundried Tomato Risotto

by Chef Sepi



In saucepan warm up marinara sauce over medium heat.  Meanwhile in another pan sear meatballs over medium heat with 2 tbs of olive oil.  Once the meatballs are browned, add them to the marinara sauce.  Add a spring of fresh oregano, reduce heat to low and simmer for 20-30 minutes, allowing flavors to combine.  If you notice that the sauce is getting too thick, cover the pan.  Once thoroughly heated, remove the oregano and mash the meatballs with a potato masher or the back of a fork.  It should resemble crumbled meat.


Meanwhile, cook pasta according to the instructions on the box.  Drain pasta making sure it’s al dente.  Put pasta back in the post and pour enough sauce to coat the spaghetti thoroughly.  You may also plate the spaghetti and pour the sauce over the pasta.  Once plated, drizzle with olive oil and freshly ground pepper.


6-8 serving

20 minutes prep

35-45 minutes cook



1-2 bags  Gardein Meatless Meatballs

6 cups  Veggie Broth

1 cup  Dry White Wine

5 tbs  Olive Oil

1 cup  finely chopped Onions

pinch  Kosher Salt and freshly ground Black Pepper

2 cups  Arborio Rice or Short Grain Brown Rice

3/4 cup  Sundried Tomatoes sliced

2 bunches  Broccoli Florets

4 cloves  Garlic sliced

1/8 cup  Parmesan Cheese or Nutritional Yeast

1 tsp  grated Lemon Zest