Vegetarian Spaghetti with Meatballs and Cheese
Delight in the comforting flavors of this Vegetarian Spaghetti with Meatballs and Cheese, a satisfying twist on a classic Italian favorite. Featuring tender plant-based meatballs crafted with Parmesan, breadcrumbs, and fresh parsley, this dish is a perfect option for vegetarians craving hearty, familiar textures. Smothered in a rich, herb-infused marinara sauce and topped with a generous layer of melted mozzarella, each bite is a harmonious symphony of flavors. Served over perfectly al dente spaghetti, this recipe is easy to prepare with just 20 minutes of prep time and makes a hearty meal for four. Whether for a family dinner or a cozy date night, this comforting vegetarian spaghetti will quickly become a weekly staple. Serve with extra grated Parmesan or fresh parsley for an extra pop of flavor!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 300 grams Plant-based ground meat
- 50 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 500 ml Marinara sauce
- 100 grams Shredded mozzarella cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 4 liters Water
Instructions
In a large mixing bowl, combine the plant-based ground meat, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until the ingredients are evenly incorporated.
Form the mixture into small, round meatballs, about 1 inch in diameter. Place them on a plate or tray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking them for about 2-3 minutes on each side until browned. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Pour in the marinara sauce, dried oregano, and dried basil. Stir well and let the sauce simmer on low heat for about 5 minutes.
Gently add the browned meatballs into the marinara sauce. Cover the skillet and let the meatballs simmer in the sauce for an additional 10 minutes, ensuring they are fully warmed through.
Meanwhile, bring 4 liters of water to a boil in a large pot. Add 1/2 teaspoon of salt and the spaghetti. Cook the spaghetti according to the package instructions (usually 8-10 minutes) until al dente. Drain the spaghetti and set it aside.
Plate the cooked spaghetti and top with the meatballs and marinara sauce. Sprinkle the shredded mozzarella cheese over the top while the dish is still hot, allowing the cheese to melt slightly.
Serve immediately with an optional garnish of additional parsley or grated Parmesan cheese.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.5 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1805 mg | 139% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1183 mg | 25% | |
*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.
