8 servings (serving size: about 1 cup spaghetti, 3/4 cup sauce, 3 meatballs, and 1 tablespoon cheese)

Not even meat-and-potato die-hards are likely to spot the soy in these meatballs. Frozen soy crumbles mix with ground beef for heightened texture and taste; dark red miso gives the sauce a deep richness. Combined, they contribute 4.1 grams of soy protein per serving. To add even more soy, use soy-enriched pasta, such as Soy7. Try a hot hero sandwich with the meatballs and sauce.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare meatballs, combine first 10 ingredients; shape mixture into 24 (3/4-inch) meatballs. Arrange meatballs 2 inches apart on a jelly roll pan. Bake at 375° for 12 minutes, turning after 6 minutes. Set aside.

Step 3

To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups onion; sauté 2 minutes. Add 2 garlic cloves; sauté 1 minute. Add tomato paste, oregano, diced tomatoes, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes or until slightly thick.

Step 4

Combine miso and water; stir with a whisk. Add miso mixture and 1/4 teaspoon pepper to sauce. Discard bay leaves. Serve sauce over spaghetti and meatballs. Sprinkle with cheese; garnish with parsley sprigs, if desired.

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