Vegetarian Classic Spaghetti and Meatballs

Savor the comforting flavors of Italian cuisine with this "Vegetarian Classic Spaghetti and Meatballs" recipe, a plant-based twist on a timeless favorite. Perfectly al dente spaghetti is paired with hearty, protein-packed vegetarian meatballs made from a delightful blend of tofu, ricotta cheese, and breadcrumbs, baked to golden perfection. The dish is brought together by a robust homemade tomato sauce simmered with fragrant garlic, onions, and dried herbs like basil and oregano. Ready in just over an hour, this recipe offers the ultimate meat-free dinner option for anyone seeking a satisfying, flavorful meal. Garnished with fresh parsley and a sprinkle of parmesan, this vegetarian take on a classic Italian dish is ideal for family dinners, date nights, or cozy comfort food indulgence.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 800 grams canned crushed tomatoes
• 3 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 grams fresh parsley
• 50 grams parmesan cheese
• 2 large eggs
• 100 grams breadcrumbs
• 50 grams grated parmesan cheese
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 250 grams ricotta cheese
• 200 grams tofu

Directions

Step 1

Preheat the oven to 190°C (375°F).

Step 2

Dice the onion and mince the garlic.

Step 3

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Then add the garlic, 1 teaspoon of oregano, and 1 teaspoon of basil and cook for another minute.

Step 4

Add the crushed tomatoes, salt, and pepper. Stir well and let simmer for about 20 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

While the sauce is simmering, prepare the meatballs. In a large mixing bowl, combine the tofu (crumbled into fine pieces), ricotta cheese, 100 grams breadcrumbs, 50 grams grated parmesan cheese, 2 eggs, 0.5 teaspoon dried oregano, and 0.5 teaspoon dried basil.

Step 6

Mix everything well until fully combined. Shape the mixture into small balls, about the size of a golf ball.

Step 7

Place the meatballs on a lined baking sheet and bake in the preheated oven for 20 minutes, or until firm and slightly golden brown.

Step 8

Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Step 9

Once the meatballs are done, add them to the tomato sauce. Simmer for an additional 10 minutes to allow the flavors to meld.

Step 10

Serve the spaghetti topped with vegetarian meatballs and tomato sauce. Garnish with freshly chopped parsley and additional grated parmesan cheese if desired.

Nutrition Facts

Serving size	(2222.9g)

Amount per serving	% Daily Value*
Calories	2911.5

Total Fat 134.4g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 619.7mg	0%
Sodium 6581.4mg	0%
Total Carbohydrate 300.8g	0%
Dietary Fiber 33.1g	0%
Total Sugars 55.9g
Protein 159.8g	0%

Vitamin D 82IU	0%
Calcium 3183.7mg	0%
Iron 33.5mg	0%
Potassium 4207.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 20.9%

Carbs: 39.4%