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Steph is back with another #SimplyGrand Molly Yeh dish, and this time it is Spaghetti and My Ex-Boyfriend's Meatless Balls.
My son, James, asked me to make Molly Yeh’s recipe for Spaghetti and My Ex-Boyfriend’s Meatless Balls. James is 10 years old and the name of this recipe was everything to him. My son loves meat and he didn’t even care that the meatballs were meatless.
I’ve made many types of meatballs including Asian, Swedish, Norwegian (like Swedish, just better – a family joke) even a recipe for Chicken Cordon Bleu meatballs, but never meatless. I was a bit skeptical about the recipe. I even had a bag of frozen meatballs on standby just in case we were less than excited with the results.
The recipe is on page 79 of Molly Yeh’s cookbook Molly on the Range. Molly has a great story about how she discovered this recipe.
I try new recipes a few times a week, every time I make something new, I ask my family “Is this a make again meal?” My family is fairly forthcoming with their responses. My daughter doesn’t ever want to hurt my feelings so she’s pretty gentle with her criticism, my husband always tells me he will eat anything, but I can tell if he likes it if he goes in for seconds. My son is usually pretty blunt.
When it comes to Molly’s recipe for Spaghetti and My Ex-Boyfriend’s Meatless Balls, the whole family asked me to make this again. The meatless balls were unbelievable! My son’s response was “They don’t taste exactly like meat, but they are so good!”. Everyone went in for seconds or thirds. This recipe was a clear winner. The combination of the nuts, cheese and breadcrumbs made a hearty meatball. Browning the meatballs in oil turned them a beautiful color. I am so glad I finally tried out this recipe.