Spaghetti and Meatballs

Course: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • A packet of egg-free spaghetti

  • Can of tomatoes and a can of nutmeat

  • 2 onions and a red pepper

  • Small bunch of parsley

  • 4 cloves garlic

  • 2 tsp paprika and salt and pepper

  • 2 tsp cumin

  • 2 TBsp of tomato paste

  • 1/3 cup of chick pea or plain flour

  • Half a cup of grated vegan cheddar

  • Oil to cook and 2 Tbsp olive oil


  • For the meatballs
  • Open a can of nut meat at both ends and push it out.
  • Rough chop all of it and mix it in a bowl with a finely chopped onion, 2 crushed garlic cloves, chopped parsley, cumin, salt and pepper, paprika, olive oil and the chickpea flour or plain flour.
  • Squash it all together firmly with your hands, adding water to get the right consistency for rolling into balls.
  • Roll up and bake the balls for 20 mins in a well-greased tin at medium heat for 20-30 mins or until golden and crispy.
  • Roll them over occasionally as they cook.
  • For the sauce
  • Make a sauce by frying chopped onion, crushed garlic, salt and pepper, till the onion is clear, add the tomato paste- stirring it in for a few minutes, then add the can of tomatoes and cook it through for 10-15 mins.
  • When that’s almost done cook your spaghetti by plunging it into a pot of boiling water and cook as per instructions.
  • Plate up the spaghetti and spoon over the sauce. Place the meatballs on top with grated vegan cheddar, perhaps other vegies like broccoli and mushrooms and eat!

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