Vegetarian Spaghetti with Tomato Sauce and Meatballs

This Vegetarian Spaghetti with Tomato Sauce and Meatballs is a comforting, plant-based twist on a classic Italian favorite. Tender lentil-based meatballs, seasoned with Parmesan, fresh parsley, and breadcrumbs, are gently browned to perfection before simmering in a rich, homemade tomato sauce infused with garlic, onions, and aromatic herbs like oregano and basil. Paired with al dente spaghetti and finished with fresh basil for an elegant garnish, this dish is a hearty and satisfying meal that's perfect for weeknights or special occasions. Ready in just one hour, it’s an easy and flavorful vegetarian dinner option that the whole family will enjoy. Plus, the recipe includes vegan-friendly adaptations for extra versatility!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 ounces Spaghetti
• 3 tablespoons Olive oil
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Red chili flakes (optional)
• 1.5 cups Cooked lentils
• 0.75 cups Breadcrumbs
• 0.5 cups Parmesan cheese (vegetarian-friendly), grated
• 1 large Egg
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Milk (or plant-based milk for vegetarian)
• 2 tablespoons Fresh basil leaves (optional for garnish)

Directions

Step 1

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

Step 2

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.

Step 3

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red chili flakes (if using). Bring the sauce to a simmer, lower the heat, and let it cook for 20 minutes, stirring occasionally.

Step 5

While the sauce is simmering, prepare the vegetarian meatballs. In a mixing bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese, egg, chopped parsley, and milk. Mix until well combined.

Step 6

Using your hands, form the mixture into small meatballs (about 1.5 inches in diameter). You should get about 14-16 meatballs.

Step 7

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 6-7 minutes. Carefully turn them to brown evenly.

Step 8

Once the meatballs are cooked, carefully add them to the simmering tomato sauce. Let them cook in the sauce for 5-7 minutes to absorb some of the flavors.

Step 9

To serve, divide the cooked spaghetti among plates, spoon the tomato sauce and meatballs on top, and garnish with fresh basil leaves, if desired. Serve warm.

Nutrition Facts

Serving size	(1969.1g)

Amount per serving	% Daily Value*
Calories	2460.9

Total Fat 94.1g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 268.6mg	0%
Sodium 5667.4mg	0%
Total Carbohydrate 296.4g	0%
Dietary Fiber 47.6g	0%
Total Sugars 49.6g
Protein 121.7g	0%

Vitamin D 116.4IU	0%
Calcium 1749.1mg	0%
Iron 28.2mg	0%
Potassium 3843.0mg	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: 33.6%

Protein: 19.3%

Carbs: 47.1%