This is spaghetti and meatballs made entirely from plants — lentil-based meatballs baked in the oven while a simple tomato sauce simmers on the stove, both finishing at roughly the same time. The meatballs hold together well, the sauce is straightforward, and the whole thing comes together in about 70 minutes with minimal hands-on work.
What makes this version work
Two things actually matter here. First, baking the meatballs on parchment at 375°F gives them a firm outer layer that stops them falling apart when you ladle sauce over them — skipping the parchment or underbaking by even five minutes leaves you with mush. Second, starting the marinara while the meatballs are already in the oven means both components are ready at the same time; the sauce gets a full 15–20 minute simmer, which is just long enough to cook off the raw edge of canned tomatoes without you standing over the stove. The timing is the whole trick.
Ingredient notes
- Lentils: Green or brown lentils work best because they hold some texture after cooking. Red lentils go too soft and make the mixture wet and hard to shape.
- Nutritional yeast: Adds a mild savory depth — not cheesy exactly, but it rounds out the flavor. Find it in the health food aisle or bulk bins. Fortified versions also add B12.
- Soy sauce: Low-sodium is called for in the recipe. Regular soy sauce works but taste before adding any extra salt — the mixture can get quite salty fast.
- Breadcrumbs: Panko will make the meatballs slightly lighter; fine breadcrumbs bind a little tighter. Either works. If using gluten-free breadcrumbs, let the mixture rest for five minutes after mixing so the crumbs absorb moisture before you shape.
- Crushed tomatoes: A 28-ounce can is the right size. Whole peeled tomatoes crushed by hand also work and often taste brighter.
Troubleshooting
- Meatballs crack or crumble when rolling: The mixture is too dry. Add water one tablespoon at a time and mix again until it just holds when pressed. Lentils vary in moisture content depending on how long they were cooked.
- Meatballs stick to the baking sheet: Parchment is non-negotiable here — foil alone is not enough. If you only have foil, brush it lightly with olive oil before placing the meatballs.
- Sauce tastes flat or acidic: Simmer uncovered for the full 20 minutes. If it still tastes sharp, stir in a small pinch of sugar or a splash of oat milk — both cut acidity without changing the flavor profile.
- Pasta clumps after draining: Toss it immediately with a small drizzle of olive oil if you’re not saucing it within a couple of minutes. Skip the garnish of fresh basil — not worth the extra dish if you’re short on time.
- Meatballs fall apart in the sauce: They need the full bake time to firm up before going into liquid. Add them to the sauce only at the very end, just long enough to warm through — about two minutes maximum.
Spaghetti with Marinara and Veggie Meatballs
Ingredients
Veggie Meatballs
- 1 cup cooked lentils preferably green or brown
- 1 cup breadcrumbs whole wheat or gluten-free
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce low sodium
Salt and pepper
Marinara Sauce
- 2 tablespoons olive oil extra virgin
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 can crushed tomatoes 28 ounces (800g)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Pasta
- 1 pound spaghetti whole grain or gluten-free option
Instructions
Veggie Meatballs
- Preheat your oven to 375°F (190°C). In a large bowl, combine cooked lentils, breadcrumbs, chopped onion, minced garlic, nutritional yeast, soy sauce, salt, and pepper. Mix thoroughly until well combined.
- Using your hands, shape the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet. Bake for 25–30 minutes until firm and golden brown.
Marinara Sauce
- While the meatballs bake, heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
- Add crushed tomatoes, dried basil, and oregano. Reduce heat to low and let simmer uncovered for 15–20 minutes. Season with salt and pepper to taste.
Cook Pasta
- Boil a pot of salted water and cook spaghetti as per package instructions until al dente. Drain and set aside.
- Serve meatballs atop a nest of spaghetti, generously ladling marinara sauce over. Garnish with fresh basil leaves for color and aroma.
Notes
Nutrition
Frequently asked questions
Can I use canned lentils instead of cooking them from scratch?
Yes, canned lentils work fine here. Drain and rinse them well, then pat dry with a paper towel — excess moisture is the main thing that makes the meatball mixture too wet to shape.
Can I make the meatballs ahead of time?
You can bake them a day in advance and refrigerate them in an airtight container. Reheat directly in the simmering sauce for two to three minutes rather than microwaving, which can make them rubbery.
My meatball mixture feels too wet to roll — what do I do?
Add breadcrumbs a tablespoon at a time until the mixture holds its shape when pressed. Lentil moisture varies, so the ratio in the recipe is a starting point rather than a guarantee.
Can I freeze the meatballs?
Yes — freeze them after baking, not before. Lay them on a tray to freeze individually first, then transfer to a bag. Reheat from frozen in a 350°F oven for about 15 minutes, then finish in the sauce.
Try these next
- Macadamia Nut Pesto Pasta
- Mediterranean Lentil Power Bowl
- Vegan Turkish Lentil Köfte
- Smoky Spanish Chickpea Stew