If you’re craving a comforting bowl of spaghetti but want to skip the meat, this “Spaghetti and No-Meat Balls” recipe is going to hit the spot! I made this the other day, and wow it was delicious, filling, and only took 20 minutes to put together. The best part? You probably already have most of these ingredients in your cupboard! I used the Plant Chef veggie meatballs from Tesco and honestly, they’re the best meat-free balls I’ve tried yet. They’re juicy, flavorful, and pair perfectly with a homemade tomato sauce that’s packed with veggies and spices.
Method
Cook the Meatballs
To begin, heat 1/2 tablespoon of olive oil in a frying pan over medium heat. Once the oil is warm, carefully add the 12 veggie meatballs (I used the Plant Chef brand from Tesco). Let them cook for about 8 minutes, flipping them halfway through so they brown evenly on all sides. This helps them develop a nice golden crust while warming up thoroughly on the inside.
Make the Sauce
While the meatballs are cooking, you can prep your sauce. Roughly chop 1 onion and 1 garlic clove, and grate 1 medium carrot. Then, add all the sauce ingredients into a food processor 500g of passata (or tinned tomatoes), 1 tablespoon of tomato purée, the chopped onion and garlic, grated carrot, 1 teaspoon of mixed herbs, 1 teaspoon of paprika, a pinch of chilli flakes if you like a bit of heat, and a few fresh basil leaves. Blend everything together until the sauce is smooth but not overly runny you want it to have a nice thick consistency.
Cook the Spaghetti
Now it’s time to boil the pasta. Fill a medium saucepan with water and bring it to a boil. Add 225g of wholewheat spaghetti to the boiling water and cook according to the instructions on the packet, usually 8–10 minutes. Stir occasionally to prevent sticking. When done, drain the spaghetti using a strainer or colander and set it aside.
Simmer the Sauce
Once the meatballs are nicely browned in the pan, pour the blended tomato sauce directly over them. Stir gently so all the meatballs are coated in the sauce. Lower the heat and let everything simmer together for about 7 minutes. This helps the flavors meld together and allows the sauce to thicken to your desired consistency. Stir occasionally to prevent sticking or burning.
Combine and Serve
When both the sauce and spaghetti are ready, you have two options. You can either spoon the saucy meatballs over individual portions of spaghetti for a clean presentation, or mix everything together in one big pan for a cosy, comfort-food feel. Either way, serve hot and enjoy every bite!
Necessary Tools
- Frying pan
- Medium saucepan
- Food processor or blender
- Grater
- Chopping board and knife
- Wooden spoon
- Strainer or colander
Spaghetti and No-Meat Balls: A Comforting Classic with a Veggie Twist
Cuisine: ItalianDifficulty: Easy3
servings7
minutes13
minutes20
minutesIngredients
For the pasta and meatballs
1/2 tbsp olive oil
12 veggie meatballs (I used Plant Chef brand)
225g wholewheat spaghetti
For the sauce
500g carton of passata or tinned tomatoes
1 tbsp tomato purée
1 grated carrot
1 onion
1 garlic clove
1 tsp mixed herbs
1 tsp paprika
Chilli flakes (optional, for a spicy kick)
A few fresh basil leaves
Directions
- Cook the meatballs
Heat the olive oil in a frying pan over medium heat. Add the veggie meatballs and cook them for about 8 minutes, flipping them halfway so they brown evenly. - Make the sauce
While the meatballs are frying, roughly chop your onion and garlic, and grate the carrot. Add all sauce ingredients into a food processor: passata, tomato purée, grated carrot, chopped onion and garlic, mixed herbs, paprika, optional chilli flakes, and basil leaves. Blend until smooth. - Cook the spaghetti
Boil a pot of water and add your spaghetti. Cook according to package instructions, usually about 8–10 minutes, until al dente. - Simmer the sauce
Once the meatballs are lightly browned, pour the blended tomato sauce over them in the pan. Simmer everything together for about 7 minutes, or until the sauce thickens to your liking. - Combine and serve
Drain the spaghetti and either plate it separately with the saucy meatballs on top, or mix everything together for one big, cosy pasta bowl.
Notes
- Don’t skip blending the sauce it gives the dish a smooth, rich texture and helps hide the veggies if you’re cooking for picky eaters.
- Don’t overcook the meatballs or they’ll dry out; 8 minutes is just right to brown and heat them through.
- Be careful not to over-blend the sauce or it’ll get too thin pulse until it’s thick and creamy.
- Keep an eye on your pasta so it doesn’t overcook and become mushy.
Serving Suggestions
- Sprinkle with vegan parmesan or nutritional yeast for a cheesy kick.
- Add a side of garlic bread or roasted veggies.
- Top with extra basil or a drizzle of olive oil for that restaurant-style finish.
- A fresh green salad on the side balances the hearty pasta perfectly.
Fun Fact
Did you know spaghetti and meatballs isn’t actually a traditional Italian dish? It’s more of an Italian-American creation that became popular in the early 1900s. This plant-based version gives it a modern twist that’s both tasty and kinder to the planet!
Conclusion
This Spaghetti and No-Meat Balls recipe is everything I love in a meal: quick, easy, and full of flavor. It’s a comforting dish that feels hearty and satisfying, without any meat. Perfect for Meatless Mondays, weeknight dinners, or anytime you want a no-fuss, feel-good bowl of pasta. Give it a try, and let your taste buds do a happy dance!
