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Spaghetti and Meatless Meatballs

This spaghetti recipe is perfect for those who've chosen to not eat meat. The mixture can be made ahead and refrigerated for up to 24 hours, or frozen for up to a few months until ready to use.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2352.4 kcal

Equipment

  • 1 Food Processor
  • 1 Large Mixing Bowl
  • 1 Baking Sheet with parchment paper
  • 1 Wide Saucepan or Skillet for marinara
  • 1 Large Pot for spaghetti

Ingredients
  

Main

  • 2 ½ tablespoons water
  • 1 tablespoon flaxseed meal
  • ½ 15 ounce can cannellini beans, drained and rinsed
  • 1 medium carrot shredded
  • ¼ finely chopped sun-dried tomatoes packed in oil
  • 1 tablespoon olive oil
  • 1 ¼ pounds vegetarian ground beef substitute such as Beyond Meat® Beyond Beef®
  • 1 teaspoon dried parsley
  • 1 tablespoon herbes de Provence
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce jar tomato sauce
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon herbes de Provence
  • 2 teaspoons white sugar or more to taste
  • ½ teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 16 ounce package spaghetti

Instructions
 

  • Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
  • Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Form mixture into 2-inch balls and set on the prepared baking sheet.
  • Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
  • Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Serve marinara sauce and meatballs over cooked spaghetti.

Notes

For the flax egg, ensure it thickens properly to act as a binder; if too thin, add a tiny bit more flax meal. When forming the 'meatballs,' chilling the mixture thoroughly is crucial for ease of handling and preventing crumbling. Don't overwork the mixture when combining, as this can lead to a dense texture. For a richer marinara, consider deglazing with a splash of dry red wine before adding the tomatoes and simmering longer than 30 minutes to deepen flavors. Fresh basil or oregano added at the end of simmering will brighten the sauce. Ensure not to overcrowd the baking sheet when baking the meatballs for even browning. A sprinkle of nutritional yeast or vegan Parmesan provides a nice umami finish upon serving.