Spaghetti with Meatballs

Dairy-Free, Peanut-Free, Fish-Free, Shellfish-Free, Egg-Free, Gluten-Free


Main Course

Prep Time:

30 Minutes

Cook Time:

1 Hour






Kristina Koslosky


Spaghetti with Meatballs is a rich, hearty dish made of Italian meatballs, homemade marinara sauce, and pasta.


    2 lbs. ground beef
    1 lb. Italian Sausage (mild or sweet)
    2 eggs or its equivalent
    1 cup breadcrumbs
    1/2 cup vegan Parmesan shreds
    4 garlic cloves, minced
    1/2 tsp. salt & pepper
    1/4 cup almond milk

    Marinara Sauce
    1 onion, diced
    3 garlic cloves, minced
    Two 28 oz. can crushed tomatoes
    1/4 cup parsley
    1/2 tsp. salt & pepper
    1 tsp. sugar
    8 fresh basil leaves
    1 can tomato paste


1. For the meatballs, combine all the ingredients in a bowl. Mix until combined. Roll into 1 inch balls.
2. Heat large pot with 1 tbsp. olive oil. Add the meatballs and brown on all sides. Remove and set aside.
3. For the sauce, use the same pot and the diced onion. Cook for 5 minutes or so, until translucent. Add minced garlic and cook for another 1-2 minutes.
4. Add crushed tomatoes to onion mixture. Add parsley, salt, pepper, sugar, and tomato paste. Cook over medium heat for 20 minutes..
5. Add the meatballs to the pot. Reduce temperature to simmer and cook for another 30 minutes. Add the fresh basil at the very end of cooking.
6. Meanwhile, prepare pasta accordingly to package instructions.
7. Serve over pasta and sprinkle with extra vegan parmesan.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • Substitute the pasta with zucchini shreds or spaghetti squash
    • If you have suggestions for us, please share in the comments.


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