Spaghetti and Meatless Ball With Homemade Marinara Sauce

by Tatianna Yougottalove

It was huge success in my house, my 4 men loved it. It’s been said, “This is the best veggie balls”. 
My partner asked me to make it again, but form it into burgers.

This recipe is for the whole family, yields around 6-8 servings. So make sure to size down in quantity if you need to do so. My family can eat a few bowls in one sitting.

Very easy and simple recipe to prepare, just make sure you have all the ingredients at reach.
I’ll guide you step by step, and if you’ll have any questions let me know, I’ll be happy to answer them.

There are 3 parts of which you’ll need to make:
Veggie balls
Marinara sauce
And Spaghetti

The ingredients you’ll need:
Spaghetti
Onions
Garlic
Crushed tomatoes
Tomato paste
Carrots
Black beans
Chickpea flour
Basil
And spices

First, I’ll suggest you should start making, is Veggie Balls (while it’s baking you can start with the next steps):

Fry with a few tbsp of oil:
3 medium carrots, grated
4 onions, diced
5 garlic cloves, minced
2 cups cooked black beans, mashed

Fry on high heat for 10 minutes then add the spices

½ teaspoon salt 
½ teaspoon onion powder
½ tsp garlic powder 
½  tsp paprika
2 tbsp nutritional yeast
1 tbsp dried chopped onions

Fry for another 5-10 minutes, you want to make sure it’s soft, then add flour
½ cup chickpea flour
Mix well, turn off your stove and let it cool down.

Preheat your oven at 350F while shaping

When it’s cooled down
Use measuring tbsp to scoop and shape into a ball, each time dip it into the water so it won’t be stuck, and you’ll be able to make your veggie balls faster.

Bake for about 30-40 minutes.

Note: I used my 2 tbsp measurement, you can also use your hands if you wish to do so.

I usually use my hands, but not this time.

It gave me 25 veggie balls, but it depends on the size you make it.
While your veggie balls are baking fill up your pot with water, cover it and bring to boil for your spaghetti.

Read the instruction on how to.

I usually mix it occasionally with a fork, so no lumps will form, cook it around 20-30 minutes, and before taking it out I always take a small bite of spaghetti to make sure it’s ready.

While veggie balls in the oven, and waiting for the water to be boiled for , let’s start making the marinara sauce:

Fry with a few tbsp of oil, until slightly browned 
4 onions, diced
6 garlic cloves, minced

Fry on high for 10-15 minutes then add spices
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried rosemary
½ tsp dried parsley
½ tsp dried thyme
½ tsp garlic powder
1 tsp salt

Continue to fry for another10 minutes then add the rest of the ingredients
1 jar or can of crushed tomatoes, mine was 1.1L
1 can of tomato paste
1 cup of water
Around 10 fresh basil leaves, optional but recommended

Lower the heat, close with lid and let it cook on low until your spaghetti  is ready.

When spaghetti is ready, strain the water, add the spaghetti into the sauce, mix, and turn off your stove.

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • There are 3 parts of which you'll need to make:
  • Veggie balls
  • Marinara sauce
  • And Spaghetti
  • The ingredients you'll need:
  • Spaghetti
  • Onions
  • Garlic
  • Crushed tomatoes
  • Tomato paste
  • Carrots
  • Black beans
  • Chickpea flour
  • Basil
  • And spices

Instructions

First, I’ll suggest you should start making, is Veggie Balls (while it's baking you can start with the next steps):

Fry with a few tbsp of oil:
3 medium carrots, grated
4 onions, diced
5 garlic cloves, minced
2 cups cooked black beans, mashed

Fry on high heat for 10 minutes then add the spices

½ teaspoon salt
½ teaspoon onion powder
½ tsp garlic powder
½ tsp paprika
2 tbsp nutritional yeast
1 tbsp dried chopped onions

Fry for another 5-10 minutes, you want to make sure it's soft, then add flour
½ cup chickpea flour
Mix well, turn off your stove and let it cool down.

Preheat your oven at 350F while shaping

When it's cooled down
Use measuring tbsp to scoop and shape into a ball, each time dip it into the water so it won't be stuck, and you'll be able to make your veggie balls faster.

Bake for about 30-40 minutes.

Note: I used my 2 tbsp measurement, you can also use your hands if you wish to do so.

I usually use my hands, but not this time.

It gave me 25 veggie balls, but it depends on the size you make it.
While your veggie balls are baking fill up your pot with water, cover it and bring to boil for your spaghetti.

Read the instruction on how to.

I usually mix it occasionally with a fork, so no lumps will form, cook it around 20-30 minutes, and before taking it out I always take a small bite of spaghetti to make sure it's ready.

While veggie balls in the oven, and waiting for the water to be boiled for , let's start making the marinara sauce:

Fry with a few tbsp of oil, until slightly browned
4 onions, diced
6 garlic cloves, minced

Fry on high for 10-15 minutes then add spices
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried rosemary
½ tsp dried parsley
½ tsp dried thyme
½ tsp garlic powder
1 tsp salt

Continue to fry for another10 minutes then add the rest of the ingredients
1 jar or can of crushed tomatoes, mine was 1.1L
1 can of tomato paste
1 cup of water
Around 10 fresh basil leaves, optional but recommended

Lower the heat, close with lid and let it cook on low until your spaghetti is ready.

When spaghetti is ready, strain the water, add the spaghetti into the sauce, mix, and turn off your stove.

Place your spaghetti in a bowl, decorate with chopped cilantro/green onions/fresh basil, then add on top as many as you want those delicious vegan & gluten-free veggie balls.

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