Vegetarian Spaghetti with Tomato Sauce and Meatballs
Indulge in a hearty and flavor-packed dish with this Vegetarian Spaghetti with Tomato Sauce and Meatballs recipe! Perfectly cooked spaghetti is paired with a vibrant homemade tomato sauce bursting with the rich flavors of garlic, oregano, and basil. The star of the show is the wholesome lentil-based meatballs, seasoned with Parmesan cheese, parsley, and breadcrumbs for a deliciously tender bite. This vegetarian twist on a classic comfort food is easy to make and ready in under an hour, making it ideal for weeknight dinners or family gatherings. Garnished with fresh basil, this satisfying meal is sure to impress vegetarians and meat-lovers alike. Plus, it's adaptable—swap the Parmesan or milk with plant-based alternatives for a fully vegetarian-friendly option.
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Recipe Information
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)
Instructions
Cook the spaghetti according to package instructions. Drain and set aside.
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.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
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.
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.
Using your hands, form the mixture into small meatballs (about 1.5 inches in diameter). You should get about 14-16 meatballs.
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.
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.
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
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1164 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.
