Vegetarian Spaghetti with Meatballs and Tomato Sauce

Bring comfort food to your table with this hearty and satisfying Vegetarian Spaghetti with Meatballs and Tomato Sauce. This recipe transforms a timeless classic into a plant-based delight featuring tender lentil-based “meatballs” infused with breadcrumbs, vegetarian Parmesan, and fresh parsley. Served atop al dente spaghetti and smothered in a rich, homemade tomato sauce seasoned with garlic, onion, and Italian herbs, this dish is bursting with flavor and texture in every bite. Easy to customize for vegan diets by swapping the egg with a flax egg, it’s a versatile option for weeknight dinners or special occasions. Ready in just one hour and perfect for four servings, this vegetarian spin on a beloved favorite delivers all the comfort without the meat.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Spaghetti (dry, vegetarian-friendly)
• 800 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 medium Onion
• 3 units Garlic cloves
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Italian seasoning
• 100 grams Breadcrumbs
• 250 grams Cooked lentils
• 30 grams Vegetarian parmesan cheese
• 1 units Eggs (optional for binding, can be replaced with flax egg for a vegan option)
• 2 tablespoons Fresh parsley
• 2 tablespoons Water

Directions

Step 1

Bring a large pot of salted water to a boil for the spaghetti.

Step 2

Meanwhile, prepare the vegetarian meatballs. In a large bowl, combine the cooked lentils, breadcrumbs, vegetarian parmesan cheese, eggs (or flax egg), chopped parsley, salt, and pepper. Mash the mixture together with a fork or pulse it briefly in a food processor until it holds together.

Step 3

Shape the mixture into small meatball-sized balls (about 1 inch in diameter) and place them on a plate or tray.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegetarian meatballs and cook, turning frequently, until browned on all sides. Remove and set aside.

Step 5

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 6

For the tomato sauce, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Step 7

Add the minced garlic and cook for another minute until fragrant.

Step 8

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor, then pour in the canned diced tomatoes.

Step 9

Season the sauce with salt, pepper, and Italian seasoning. Simmer over low heat for 15 minutes, stirring occasionally.

Step 10

Gently add the cooked vegetarian meatballs to the sauce and let them warm in the sauce for 5-7 minutes.

Step 11

Serve the spaghetti on plates or in bowls, topped with the tomato sauce and vegetarian meatballs. Garnish with additional parsley and vegetarian parmesan cheese if desired.

Nutrition Facts

Serving size	(1895.2g)

Amount per serving	% Daily Value*
Calories	3063.6

Total Fat 77.5g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 9.5g
Cholesterol 223.4mg	0%
Sodium 5548.1mg	0%
Total Carbohydrate 482.3g	0%
Dietary Fiber 55.1g	0%
Total Sugars 57.1g
Protein 116.1g	0%

Vitamin D 41IU	0%
Calcium 881.7mg	0%
Iron 28.9mg	0%
Potassium 4137.4mg	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: 22.6%

Protein: 15.0%

Carbs: 62.4%