Whole Wheat Spaghetti with Savory Beanballs

1. Preheat and Prepare

If you choose to bake the beanballs, preheat your oven to 375°F. Meanwhile, fill a large pot with salted water and bring it to a boil for the spaghetti.

2. Make the Beanball Mixture

In a mixing bowl, mash the kidney beans with a fork until there are no whole beans left, but it's still recognizable as beans. Add the soy sauce, steak sauce, 2 tablespoons olive oil, garlic, lemon zest, bread crumbs, wheat gluten, oregano, and thyme. Mix everything thoroughly, then knead the mixture for about a minute to ensure it holds together well. Roll the mixture into 12 to 16 balls.

3. Cook the Pasta

Once the water is boiling, add the spaghetti and cook according to the package instructions, usually around 10 minutes. When done, drain the pasta and set it aside.

4. Bake or Pan-Fry the Beanballs

For Baking: Lightly grease a rimmed baking sheet with olive oil. Place the beanballs on the sheet and drizzle them with a bit of olive oil. Bake for 15 minutes, then carefully flip them over and bake for an additional 10 minutes until they are lightly browned. Pour 1/3 cup marinara sauce over the beanballs and return them to the oven for another 5 minutes to absorb some flavor. For Pan-Frying: Preheat a large skillet over medium heat and add a few tablespoons of olive oil. When the oil is hot, add the beanballs to the skillet. Cook them for about 15 minutes, turning frequently to ensure they brown evenly on all sides. Once browned, add 1/3 cup marinara sauce to the skillet. Toss the beanballs gently to coat them in the sauce and let them simmer for another 5 minutes.

5. Assemble the Dish

Transfer the cooked spaghetti to a large serving bowl or individual plates. Pour the remaining marinara sauce over the top and mix gently to coat the pasta evenly. Place the beanballs on top of the sauced spaghetti. Serve immediately, enjoying the blend of hearty beanballs with the comforting marinara-coated pasta.