Easy Veggie Spaghetti and Meatballs Recipe

Here’s my take on veggie spaghetti and meatballs, with tender plant-based meatballs, fresh homemade marinara sauce, and perfectly cooked pasta that’ll make you forget it’s completely vegetarian.

This meatless version has become our go-to dinner on busy weeknights. I often make a double batch of the meatballs to freeze for later – they’re that good! And trust me, even the meat-lovers at our table ask for seconds.

What Kind of Ground Beef Should I Use?

For the juiciest, most flavorful meatballs, look for ground beef that’s around 80-85% lean. While you might be tempted to go with extra-lean beef, the higher fat content actually helps keep your meatballs tender and moist during cooking. If you’re at the meat counter, ask for freshly ground chuck – it has great flavor and the perfect fat ratio for meatballs. You can also mix things up by using a blend of meats like beef and pork, or even substitute with ground turkey or chicken if you prefer. Just keep in mind that leaner alternatives might need a touch more milk or breadcrumbs to stay moist.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Ground beef: You can use ground turkey, chicken, pork, or even a mix of meats. For a vegetarian version, try using mushrooms and walnuts (pulsed in a food processor) or plant-based meat alternatives.
• Bread crumbs: No fresh bread? Use regular breadcrumbs, panko, crushed crackers, or even quick oats as a binder for the meatballs.
• San Marzano tomatoes: While San Marzano tomatoes give the best flavor, you can use any good quality canned crushed tomatoes. If using regular tomatoes, add a pinch of sugar to balance the acidity.
• Red wine: Skip the wine if you prefer and replace with an equal amount of beef broth or stock. Add a splash of balsamic vinegar for extra depth.
• Avocado oil: Any neutral cooking oil works well here – olive oil, vegetable oil, or grapeseed oil are all good options.
• Zucchini: Feel free to swap with yellow squash, bell peppers, or any other vegetables you enjoy. You can even add mushrooms for extra texture.
• Parmesan cheese: Romano or Pecorino cheese work great as alternatives. For dairy-free versions, try nutritional yeast – use about half the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatballs is overworking the meat mixture – gentle mixing with your hands until just combined will keep them tender, while aggressive kneading will result in tough, dense meatballs. When forming your meatballs, wet your hands with cold water to prevent sticking and aim for uniform size (about 1.5 inches) so they cook evenly. Another common error is skipping the browning step – taking time to get a good sear on all sides creates a flavorful crust and helps the meatballs hold their shape in the sauce. For the perfect sauce consistency, avoid rushing the simmering process – let it bubble gently for at least 30-40 minutes to allow the vegetables to soften and the wine to cook off completely, preventing any alcohol taste. Finally, remember to reserve a cup of pasta cooking water before draining – this starchy liquid is essential for creating a silky sauce that clings perfectly to your pasta.

What to Serve With Spaghetti and Meatballs?

When it comes to serving spaghetti and meatballs, a warm loaf of garlic bread is always a crowd-pleaser – perfect for soaking up that tasty sauce! A simple side salad with crisp romaine lettuce, cherry tomatoes, and a light Italian dressing helps balance out the hearty pasta dish. If you want to add more veggies to your meal, try some roasted broccoli or sautéed green beans with a squeeze of lemon and a sprinkle of garlic. And don’t forget a glass of that red wine you used in the sauce – it pairs perfectly with this classic Italian dinner!

Storage Instructions

Keep: Let your spaghetti and meatballs cool down completely, then pop them in an airtight container. They’ll stay good in the fridge for up to 4 days. I like to store the pasta and sauce separately to keep the noodles from getting too soft – this way, each portion stays just right!

Freeze: This recipe is perfect for freezing! The sauce and meatballs can be frozen together in a freezer-safe container for up to 3 months. I usually skip freezing the pasta though, since fresh-cooked noodles always taste better. Pro tip: freeze in portion-sized containers for easy weeknight dinners.

Reheat: When you’re ready to eat, warm the sauce and meatballs in a pan over medium-low heat, stirring occasionally. If it seems a bit thick, just add a splash of water. For the pasta, a quick dip in boiling water will bring it back to life. You can also use the microwave – just heat in 30-second intervals, stirring in between.

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 200-220 g

Ingredients

• 1 pound ground beef or meat of choice
• 1 large onion, finely chopped, split
• 1 slice toasted bread, crumbled
• 1/4 cup grated parmesan cheese, split
• 1 beaten egg
• 2 tablespoons minced garlic, split
• A dash of milk
• Salt
• Black pepper
• 1/4 cup avocado or vegetable oil
• 2 diced carrots
• 1 peeled and diced zucchini
• Red chili flakes
• 1 cup quality dry red wine (such as cabernet or merlot)
• 48 ounces crushed san marzano tomatoes
• Chopped fresh basil
• 1 pound pasta, for serving

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef, ¼ of the diced onion, crumbled bread, ¼ of the grated parmesan cheese, beaten egg, 1 tablespoon of minced garlic, a splash of milk, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Mix the ingredients gently until just combined, taking care not to over-mix to maintain a tender texture.

Step 2: Shape the Meatballs

Divide the mixture into 8 equal portions and roll each portion into a smooth, round meatball.

Place the formed meatballs on parchment paper to prevent them from sticking while you prepare to cook them.

Step 3: Brown the Meatballs

Heat a large pot or Dutch oven over medium heat and add ¼ cup of cooking oil.

Allow the oil to heat for a couple of minutes before carefully adding the meatballs, ensuring not to overcrowd the pot.

Cook for 2 minutes before attempting to flip.

If the meatballs stick, allow them to cook longer until they easily release and are golden brown.

Flip the meatballs multiple times for even browning.

Once they are browned on the outside, transfer them to a paper towel-lined dish to drain excess oil.

Step 4: Sauté the Remaining Onion

In the same pot, add the remaining ¾ of the diced onion.

Stir them around and scrape up any browned bits from the bottom of the pot using a wooden spoon.

This will enhance the flavor of your dish as you prepare to incorporate the onions into the sauce or dish you are preparing next.