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America’s Healthy
Cooking Teacher

On Top of Spaghetti

Spaghetti and meatballs are a favorite on most tables. But the meat in the meatballs can compromise our health so here’s my plant-based version. Listen, these meatless balls won’t fool your nonna but they will get the job done when you want something a bit familiar now and again.

Makes 4-5 servings

Ingredient List: 

1 recipe Tomato Sauce (use recipe from Rich, Tasty, Creamy, Yummy Lasagna )

Meatless balls:
1 cup crumbled vegan meat substitute
1/3 cup finely minced red onion
½-2/3 cup fresh breadcrumbs
1 teaspoon finely minced fresh basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ cup tomato paste

1 pound whole wheat spaghetti

Step By Step Instructions: 

Prepare the sauce. Preheat oven to 375o.

Prepare the meatballs. Combine all ingredients well and form into balls. Place on an oiled baking sheet and bake for 20 minutes, turning once, halfway through cooking.

While the sauce and meatballs cook, bring a pot of salted water to a boil. Cook spaghetti al dente, about 10 minutes. Drain well, but do not rinse.

Mix meatballs gently into some of the sauce. Toss spaghetti with sauce to coat and serve with meatballs on top.  

Cook’s Tip: When I make these, I use Tofurkey or Field Roast brand faux meats as they are made from the least processed ingredients.