Recipe: Vegan Spaghetti and No-Meatballs

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"What are we having for dinner?"

"Spaghetti and no-meatballs"

"Spaghetti and no meatballs? Can you not just say spaghetti?"

"No, they're no-meatballs"

"Um... what? There's no meatballs? I get that, that means it's just spaghetti"

That's the conversation we had the first time I made these meatballs - and I can't really blame Jesse for being confused.

This recipe is for meatballs that don't involve any meat - but perhaps taste even better than any carnivorous creation. Luckily, they're a thousand times more delicious than they are confusing. 

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Made with mushrooms, lentils, flax and a whole lot of nutrient packed ingredients, this recipe is the perfect meat free meal and SO easy to make. 

Best of all? You can freeze them to defrost and enjoy later - meaning you can make a huge batch in advance, knowing you've always got them in the freezer when you're in need of something quick and easy. 

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They're perfect for vegan meatball subs (Subway style!), spaghetti, salads or just eating on their own - and they've become a family favourite! Something I never would have expected from a grain free and vegan recipe!

Even mushroom hating Jesse loves these no-meatballs - and I'm sure you will too!

So let me share the recipe with you! >> 

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Vegan Spaghetti and Meatballs Recipe

makes 2 dozen small meatballs that are low fat, gluten free, soy free,

grain free, clean eating recipe, vegan, nut free, egg free, dairy free

For the Meatballs:

2 cups (150g) cooked lentils (canned and drained or cooked from dried)

2 cups (150g) chopped mushrooms 

1 small (100g) onion 

1/2 tsp paprika 

1/4 tsp oregano 

1/4 tsp thyme 

1/4 tsp black pepper

1/4 cup (30g) ground flaxseed

1/3 cup (30g) coconut flour 

To Make a Meal:

Simply cook spaghetti according to package directions, make a simple napoletana sauce (or use my nomato sauce recipe, add fresh basil and parsley and season to taste) and top with as many meatballs as you like. 

• Preheat your oven to 180C/355F. 
• Line two baking sheets with baking paper and set aside. 
• Add your lentils, mushrooms and onion to a food processor and process until finely chopped. 
• Add in your paprika, oregano, thyme, black pepper and flaxseed and process until combined.
• Mix through as much coconut flour as needed to thicken up your mixture so that you can roll it into balls. The amount will vary so add 1 tbsp as a time. 
• Once your mixture has reached your desired consistency (it will be slightly sticky but you should be able to easily roll it into balls), take heaped tablespoons of mixture and roll them into balls. 
• Place your rolled balls onto your prepared trays and repeat until all of your mixed is used. 
• Bake for 20-25 minutes, or until golden and firm.
• To serve, cook spaghetti according to package directions, top with a simple marinara/napoletana sauce (or use my nomato sauce recipe, add fresh basil and parsley and season to taste) and top with as many meatballs as you like. 
• Any leftover meatballs can be stored in an airtight container in the fridge for 2-3 days or can be frozen to defrost, reheat and enjoy as desired.

But tell me, what's your favourite kind of pasta?

Spaghetti bolognese always seems to be a favourite in our house - or spaghetti and (no) meatballs 😉 For some reason I don't like actual meatballs (I want to say they're "too meaty" but that's the stupidest comment ever, haha) but these I loveeeeeee!

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