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Walnut "Meatballs" with Spaghetti Squash and Mushroom Sauce Recipe


Walnut Meatballs

I'm not a big fan of "fake" meat, so instead these vegetarian meatballs are made with a mixture of nuts and seeds. The protein-rich nuggets mimic falafel and are substantial enough to make them just as filling as standard meatballs and work well on top of the spaghetti squash

Click here to see 8 Easy Vegetarian Dishes. 


For the spaghetti squash:

  • 1 spaghetti squash
  • 1 teaspoon olive oil

For the "meatballs":

  • 1 cup onions, coarsely chopped
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 1 cup walnuts
  • ½ cup pumpkin seeds
  • 1 cup parsley
  • ½ cup grated Parmesan cheese
  • ¼ cup bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg, beaten

For the mushroom sauce:

  • 1 ½ cups sliced Baby Bella mushrooms
  • 1 tablespoon butter
  • 2 teaspoons flour
  • 1 cup vegetable broth
  • 1 tablespoon white wine
  • ¼ cup heavy whipping cream
  • ½ teaspoon oregano


For the spaghetti squash:

Preheat the oven to 400. Poke several holes in the squash all the way around and microwave on high for 6 minutes. Then cut the squash in half lengthwise and put it cut side down on a baking sheet. Bake for 1 hour until cooked through.

Once cooked let the squash rest for a few minutes and then remove the seeds. Use a fork to pull out the meat of the squash. It should come out in strands. Toss with the olive oil.

For the "meatballs":

Put the onions and garlic cloves into a food proccessor or blender and then sauté them in 1 tablespoon of olive oil. In the food processor, mix together the walnuts, pumpkin seeds, and parsley so all are finely chopped.

In a bowl, combine the onions, garlic, nuts, seeds, and parsley with the Parmesan, breadcrumbs, salt, and pepper. Once mixed thoroughly, blend in the egg so that the mixture is moist enough to roll into small, ½-inch balls.

Heat 3 tablespoons of olive oil in a large sauté pan and fry the meatballs on low to medium heat for a few minutes on each side. Once browned and cripsy, transfer to paper towels to drain.

For the mushroom sauce:

Sauté the mushrooms in 1 tablespoon of butter. Once cooked, sprinkle the flour on the mushrooms and then stir in the broth.

As you turn the heat up higher and the broth starts to simmer, whisk in the wine and then slowly whisk in the cream then the oregano. Put on low heat and continue to stir until the sauce thickens.

To serve, spoon the sauce over the spaghetti squash and put 5-6 of the "meatballs" on top.