A delicious, weeknight recipe for vegan Spaghetti and Meatballs. An utterly kid-friendly recipe and you can either make your own meatballs, like these air-fryer meatballs, or use store-bought.
You might also like vegan Instant Pot spaghetti with "meaty" marinara, vegan pasta puttanesca and vegan pasta amatriciana.
This Spaghetti and Meatballs recipe I have for you today is an easy one and it includes store-bought meatballs and my favorite vegan marinara recipe. This is a delicious dish, and I've found that it does very well with my eight-year-old whose love for marinara is matched only by his love for meat substitutes. 😉
More vegan pasta recipes
Recipe card
Vegan Spaghetti and Meatballs
A delicious, weeknight recipe for vegan Spaghetti and Meatballs. An utterly kid-friendly recipe and you can either make your own meatballs or use storebought.
8 servings
Ingredients
- 24 vegan meatballs
- 1 teaspoon extra virgin olive oil
- 1 pound spaghetti (I use thin whole wheat spaghetti, but use the regular if you wish)
For the marinara
- 28 oz canned San Marzano tomatoes (placed in a bowl and crushed with your fingers.)
- 1 sprig basil (about 6 large leaves)
- 7 cloves garlic (cut into thin slivers)
- 1 teaspoon red pepper flakes
- ¼ cup extra virgin olive oil
- Salt to taste
Instructions
- Start a pot of water to boil for the pasta. Make sure you salt it liberally. Cook the pasta per package directions until al dente.
- While the pasta water is boiling, start the meatballs and marinara.
- First, heat 1 teaspoon of oil and add the frozen meatballs to the skillet. Stir and then cover with a lid and let the meatballs heat through, stirring occasionally. It took me about 5 minutes.
- Remove the meatballs and set aside. In the same skillet, heat ¼ cup of olive oil.
- Add the garlic cloves. When they start to simmer and turn very lightly golden (don't let them burn), add the tomatoes and 1 cup of water (Moskin recommends swirling this in the empty tomato can first to get the last of those precious juices out). Add the red pepper flakes and stir.
- Place the basil on top of the sauce and, when it wilts, submerge it into the sauce by pressing down with a ladle.
- Let the sauce simmer over medium heat for 15 minutes until thickened. Add the meatballs and stir gently. Turn off heat and discard the basil in the sauce.
- Serve the marinara with meatballs over cooked spaghetti.
Nutrition Information
Calories: 371kcalCarbohydrates: 52gProtein: 16gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 329mgFiber: 5gSugar: 4gVitamin A: 204IUVitamin C: 10mgCalcium: 49mgIron: 2mg
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Tried this recipe?Let us know in the comments below!
Krithika says
Just tried this recipe out for lunch. It was delicious!! The vegetable balls from Ikea added some extra texture to the tangy tomato sauce. It was a simple and filling meal. I will be making this again!
chessiepique says
Good to know about these -- thanks!
joan says
Your post for today was perfect timing for me as I'm making the 2 1/2 hour (each way) trip to the closest IKEA to me on Monday. I was hesitant to try the meatballs but with your comments, I will. And I'll pair them with your marinara recipe which looks super easy to make. Thanks. I always look forward to your posts.
Vaishali says
That's a long way to travel for Ikea! 🙂 Hope you find the meatballs as delicious as I did.