Vegan Spaghetti & Meatballs

Serves 4

1 tsp. olive oil
2 cups yellow onions, chopped (about 1 large)
1 cup Green Chili Polenta

1 Tbsp. fresh chopped parsley
1 cup walnuts, coarsely ground
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
1 1/4 cups cooked brown rice (1/2 cup uncooked)
1 tsp. sesame seeds (raw or toasted)
2 Tbsp. pasta sauce
3 pieces whole wheat bread (with crust removed)
salt & pepper to taste
1 package gluten-free brown rice noodles (I used Lundberg)
1 jar of your favorite pasta sauce

1.)  Saute onions in 1 tsp. olive oil for a few minutes.  Add polenta & parsley and continue to cook for another 2 minutes. Turn off heat.
2.)  Grind walnuts until fine. 
3.) Add walnuts, lemon juice, nutritional yeast, brown rice, sesame seeds, 2 Tbsp. pasta sauce, salt & pepper and mix well. 
4.)  Crumble in 3 pieces of bread and continue to mix in and add a little more salt & pepper to taste.
5.)  Roll into 28 meatballs and place on cookie sheet that has been lightly oiled. 
6.Turn oven to broil and when ready place cookie sheet with meatballs under broiler.  Broil for 8 minutes until nice and brown.  Turn off oven and let sheet remain in oven until remainder of meal is completed.
7.)  Boil water for noodles.  Once water is boiling use entire 10 oz. package and follow instructions on package.  When finished drain and rinse noodles well.  Place noodles back in pan to warm them.
8.)  Heat pasta in separate pan.
9.)  To assemble:  Place noodles on 4 plates and top with 4 meatballs. Add desired amount of sauce and move meatballs up out of sauce to see them better. 
10.)  Garnish with parsley and serve.