Spaghetti and Eyeballs

Peek-a-b👀, our spaghetti and eyeballs see you. Fright night is just around the corner and you are going to want to savor these delicious Tofurky Italian Sausage meatballs made with lentils and plenty of garlic and spices. Finish the eyeballs with a dollop of plant-based sour cream and some sliced olives. For best results, serve it up with plenty of spooky accompaniments. Makes 6 servings

what you’ll need:

½ cup brown lentils (plus 2 cups water)
2 Tofurky Italian Sausages
3 garlic cloves, roughly chopped
½ cup rolled oats
¼ cup ketchup
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon red chile flakes, optional
1 pound spaghetti, cooked according to package directions
2 (24oz) jars marinara sauce, warmed and divided
¼ cup plant-based sour cream
6 green or black olives, sliced

how to make:

  1. In a medium saucepan, bring lentils and 2 cups water to a boil. Reduce heat to a medium-low simmer and cook until all liquid has been absorbed, about 20 minutes.
  2. In a food processor, pulse sausage and garlic until minced. Transfer to a large mixing bowl.
  3. Preheat oven to 400˚F. In the bottom of a 9×12 baking pan, spread ¾ cup marinara sauce.
  4. In the empty food processor, add cooked lentils, ketchup, oil, salt, and chile flakes, and pulse until the mixture is cohesive. Transfer to the bowl with sausage, and mix until well combined.
  5. Scoop 3 tablespoons of mixture to form 1 meatball. Transfer the balls to your prepared baking pan and cover with foil. Bake for 20 minutes.
  6. Mix one jar of marinara into hot spaghetti until heated through, then transfer to a large serving bowl or platter.
  7. Dip each of the “eyeballs” in the remaining marinara then place on top of spaghetti. Spoon or pipe a round dollop of plant-based sour cream on each “eyeball” to form the whites of the eyes, and then add a slice of olive to complete the eye.