Spaghetti Sauce and Eggless Meatballs
Experience the perfect fusion of comfort and creativity with this mouthwatering Spaghetti Sauce and Eggless Meatballs recipe! Featuring a rich, homemade tomato sauce infused with garlic, onion, and aromatic herbs like basil and oregano, this classic dish is elevated by hearty, protein-packed lentil meatballs—crafted without eggs for a vegetarian-friendly twist. A blend of breadcrumbs, parmesan cheese (or a vegan alternative), and simple pantry spices ensures these meatballs are flavorful and hold together beautifully as they’re pan-seared to golden perfection. Served atop tender spaghetti and topped with savory sauce, this meal is a deliciously wholesome option that’s perfect for weeknight dinners or indulgent weekend gatherings. Ready in just over an hour, it’s a surefire way to wow your family and guests. Veganize it easily with plant-based substitutes for a dish everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 cup vegetable broth
- 1 cup breadcrumbs (preferably panko)
- 0.5 cup parmesan cheese, grated (or nutritional yeast for vegan)
- 0.25 cup milk (or non-dairy milk for vegan)
- 1 cup cooked lentils, mashed
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 12 ounces spaghetti
Instructions
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, pepper, and vegetable broth to the saucepan. Stir well to combine.
Bring the mixture to a simmer. Lower the heat and cook uncovered for 25 minutes, stirring occasionally, until the sauce thickens and flavors develop.
While the sauce is simmering, prepare the eggless meatballs. In a large mixing bowl, combine breadcrumbs, parmesan cheese (or nutritional yeast), milk, mashed lentils, soy sauce, garlic powder, onion powder, and dried parsley. Mix until a cohesive dough forms.
Using your hands, shape the mixture into small, round meatballs (about 1-inch in diameter).
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown on all sides. Set aside.
Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.
To serve, place cooked spaghetti on individual plates or in a serving dish. Ladle the warm spaghetti sauce over the top and add the eggless meatballs.
Garnish with additional grated parmesan or nutritional yeast, if desired, and serve immediately.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 278 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1004 mg | 21% | |
*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.
