Banza Spaghetti with Weeknight Meatballs and Roasted Early Girl Tomato Sauce

Weeknight Beef and Mushroom Meatballs

Finely chopped mushrooms and onion keep the beef moist without breadcrumbs. A small amount of fish sauce builds savory depth without making the meatballs taste fishy.

Ingredients

• 1 1/2 lb ground beef, preferably 85% lean
• 6 oz cremini mushrooms, trimmed and very finely chopped
• 1/2 small yellow onion, very finely chopped
• 2 cloves garlic, finely grated
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp gluten-free fish sauce
• 1 tbsp tomato paste
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment.
2. If using a food processor, pulse the mushrooms and onion until very finely chopped but not puréed. Blot away any pooled moisture.
3. Mix the mushrooms, onion, garlic, parsley, fish sauce, tomato paste, salt, and pepper. Add the beef and gently work together just until evenly combined.
4. With lightly dampened hands, form 12 evenly sized meatballs, about 2 inches across. Set them on the baking sheet with space between them.
5. Roast for 20–25 minutes, until lightly browned and the centers reach 160°F on an instant-read thermometer.
6. Transfer the cooked meatballs to the finished tomato sauce and turn gently to coat. Warm together over low heat for 2–3 minutes.

Notes

• Chop the vegetables finely so the meatballs hold together without an egg or breadcrumb binder. Avoid kneading the beef, which makes the texture dense.

Quick Roasted Early Girl Tomato Sauce

Roasting concentrates the tomatoes while preserving their late-season sweetness. Briefly crushing rather than blending them gives the sauce the rustic texture that works well around the meatballs.

Ingredients

• 2 1/2 lb ripe Early Girl tomatoes, cored and quartered
• 3 tbsp extra-virgin olive oil
• 1/2 small yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 cup loosely packed fresh basil leaves, large leaves torn

Instructions

1. Heat the oven to 425°F. Toss the tomatoes, onion, garlic, olive oil, salt, and pepper in a shallow roasting dish large enough to hold the tomatoes in a mostly single layer. Tuck the garlic beneath the tomatoes to prevent scorching.
2. Roast for 30–35 minutes, stirring once, until the tomatoes collapse and develop browned edges.
3. Scrape the vegetables and all their juices into a wide saucepan. Crush with a potato masher or wooden spoon, leaving some tomato pieces intact.
4. Simmer for 5–10 minutes if watery; otherwise simply bring to a gentle simmer. Taste and adjust the salt.
5. Keep most of the basil for serving. Fold a small handful into the sauce just before adding the meatballs.

Notes

• If the tomatoes are especially sweet and the finished sauce tastes flat, add a small splash of red wine vinegar to taste.
• Keep the sauce slightly loose before tossing with chickpea pasta, which absorbs liquid quickly.

Banza Spaghetti

Chickpea spaghetti gives the sauce a sturdy, slightly nutty base. A brief finish in the tomato sauce coats the strands without overworking them.

Ingredients

• 12 oz Banza chickpea spaghetti
• to taste salt for the cooking water
• 1 cup reserved pasta cooking water, used as needed

Instructions

1. Bring a large pot of water to a boil and salt it lightly. Add the spaghetti and stir gently to separate the strands.
2. Cook according to the package directions, checking early; stop when the spaghetti is just tender with a little resistance. Watch the pot for foaming.
3. Reserve 1 cup of cooking water, then drain. Follow the package rinse guidance and do not leave the drained pasta sitting.
4. Move the meatballs to a warm plate. Add the spaghetti to the sauce and toss gently over low heat for 30–60 seconds, adding reserved water a few tablespoons at a time until the sauce coats the strands without becoming thick or sticky.
5. Return the meatballs to the pan or place them directly over the plated pasta.

Notes

• Chickpea spaghetti can become fragile if overcooked; use tongs gently and keep the final toss brief.

Overall Timing / Workflow

The tomatoes and meatballs share one oven temperature, leaving only pasta and a short sauce finish for the stovetop.

Instructions

1. 0:00 — Heat the oven to 425°F, prepare the tomatoes, and put them in to roast.
2. 0:10 — Mix and shape the meatballs. Put them in the oven on a separate rack about 15 minutes after the tomatoes started.
3. 0:25 — Bring the pasta water to a boil. Stir the tomatoes and rotate the trays if they are browning unevenly.
4. 0:35 — Transfer the roasted tomatoes to a saucepan, crush, and simmer. Check the meatballs for a center temperature of 160°F, then add them to the sauce.
5. 0:40 — Cook the spaghetti, reserve cooking water, and drain. Briefly toss with the sauce and serve immediately with the meatballs and basil.

Plating

Wide bowls hold the saucy spaghetti beneath the meatballs, while generously torn basil adds fresh contrast.

Instructions

1. Divide the sauced spaghetti among four warm, shallow bowls.
2. Set three meatballs on each portion and spoon the remaining chunky tomato sauce over and around them.
3. Scatter the reserved torn basil generously across the bowls and serve immediately.

Leftover Path

Keeping the meatballs and sauce separate from the pasta prevents the spaghetti from absorbing all the moisture overnight.

Instructions

1. Refrigerate leftovers in shallow airtight containers within 2 hours. Store meatballs in their sauce separately from any remaining spaghetti when possible, and use within 3–4 days.
2. Reheat the meatballs and sauce gently in a covered saucepan with a splash of water until the meatballs reach 165°F.
3. Add leftover spaghetti only at the end and warm gently, loosening with water as needed. Finish with fresh basil.
4. Freeze meatballs and sauce without the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.