Meatless Meatballs with Quick Tomato Sauce on Zucchini Noodles

That famous line from Michael Pollan, “Eat food, not too much, mostly plants” is as simple as nutrition and sustainability advice gets. And now, there’s a new cookbook to help put that advice into practice, and I recently received a review copy. Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family is the second book created by Michael Pollan’s three sisters and his mother, and it includes each of their styles of cooking. That means, some dishes are vegetarian or vegan, and some include meat but with a focus on the vegetables. He described the book as not “dourly anti-meat; rather it is ecstatically pro-plant.” There’s a nice introduction to each member of the family and her preferred way of eating before getting into the recipes that cover dishes from Meze and Salads to Burgers, Vegetable Mains, Seafood, Meat, Sides, and Sweets. Along the way, there are tips for making vegetarian recipes vegan, ideas for replacing meat with a vegetarian protein, and Food for Thought with nutrition information. Overall, these recipes feel like comfort food made fresher. The Mediterranean Crunch Salad has bright bell peppers, cucumbers, tomato, and herbs piled on endive and topped with crumbled feta and crispy, baked chickpeas. The soups all look so good, and I can’t wait to try the Udon Noodle Soup with Miso-Glazed Vegetables and Chicken. In the burgers chapter, you’ll mostly find veggie burgers, but there is a chicken and a tuna option. Among the vegetable mains, there are some pasta dishes that caught my eye like the Penne with Roasted Vegetables and Mozzarella and the Vegan Lentil and Roasted Tomato Pasta. I tried the Golden Roasted Quinoa and fell for the lovely texture. I have the page marked so I can soon try the Salmon Farro Bowl full of crunchy vegetables and Vietnamese flavors. And, the Pina Colada Crumble with pineapple, banana, and coconut is tempting me for dessert. As I was mulling over those pasta options, a few pages later I came upon the Meatless Meatballs with Quick Tomato Sauce and decided to serve them on zucchini noodles to make it very pro-plant. 

To begin the meatballs, Puy lentils were cooked with a bay leaf until tender. At the same time, onion, carrots, celery, and garlic were sauteed, tomato paste was added along with chopped mushrooms, and the mixture was cooked through. The vegetable mixture, the lentils, and rinsed and drained canned chickpeas along with oats, parsley, basil, and salt and pepper were pulsed in the food processor. That mixture was transferred to a mixing bowl, and beaten eggs and wheat germ were added. Bread crumbs and grated parmesan were supposed to be used, but I opted for some wheat germ instead. The meatballs were formed and placed on a baking sheet. I had drizzled the baking sheet with olive oil and I rolled each meatless ball through the oil to coat all sides before placing it on the sheet. The meatless balls baked for about 30 minutes while I spiralized some zucchini. The sauce was a quick simmer of canned crushed tomatoes, garlic, and red pepper flakes. I did serve the meatless balls with a little shredded parmesan and lots of basil. 

This wasn’t my first attempt at meatless meatballs. Previous recipes have also involved mushrooms and lentils and usually some nuts. This was my favorite of any I’ve tried. The consistency was perfect. Past efforts ended in meatless balls that fell apart when served or didn’t maintain their shape while baking. These performed perfectly and had great flavor. There are a lot of great-looking ideas in this book, and it’s going to be easy to keep eating mostly plants.

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