Spaghetti with Marinara and Veggie Meatballs
Homemade marinara simmers with garlic, crushed tomatoes, and fresh herbs while lentil-and-oat veggie meatballs bake in the oven — both components are ready in about 40 minutes and finish together in the pan. Served over spaghetti, the dish is hearty and saucy, with meatballs that hold their shape and absorb the tomato flavor well.
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
For a cheesier twist, add a sprinkle of vegan Parmesan over the top before serving. You can prepare the meatballs a day ahead and reheat in the oven or a pan before serving.
Nutrition
Calories: 668kcalCarbohydrates: 118gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 594mgPotassium: 923mgFiber: 12gSugar: 11gVitamin A: 236IUVitamin C: 14mgCalcium: 144mgIron: 7mg
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