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Spaghetti and Vegan “Meatballs”
You will not have to try to convince your kids that these meatballs are chicken or fly the airplane into their mouths just to have it turned down. Cruelty-free meatballs are the way to go. Please your picky eaters and little ones as well as the rest of the family with meatless meatballs and spaghetti.
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What all goes into these Meatballs
- Chickpeas. High in protein.
- Couscous. For texture.
- Onion. You can omit this if your kids are super picky, but if making this for yourself it adds flavor.
- Flax egg. Really fast to make. Egg-like consistency binds everything together. Adds fiber.
- Breadcrumbs. These give the meatballs some texture to keep it from being too mushy.
- Italian seasoning. Italian pasta, why not some Italian seasoning to flavor it.
How easy are they to make
As I am always saying, make your life easier and get one of these little food processors. I use mine for everything and it never fails me. You could try to make these by mashing them by hand. Most likely you won’t get a great consistency but if your hands are all you got then give it a whirl.
Preheat your oven to 350 F.
Make a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of warm water and put it in the fridge while you dice some onion. You only need a small amount of onion so save the rest of your onion for something else.
Put all the ingredients into your food processor and pulse it until everything starts to come together. The more texture you want in the meatball the less you need to blend it.
Check to make sure your mixture is sticky enough to stay in a ball. If it is too dry you will want to add more flax egg/water and vise versa if it is too wet try adding in more bread crumbs. Add in small increments if needed.
Now using a tablespoon measure scoop out and roll into balls. I find the tablespoon sized balls make a good size for kids but you can make them bigger if you prefer them that way. Line the meatballs up on a baking sheet.
Bake the meatballs for about 30 minutes. You want the meatballs to have a crisp outside so they hold up in the sauce without becoming a soggy mush ball.
While the meatballs are baking, cook your spaghetti according to the package directions.
Using a deep sauce pan, heat up your sauce on low-medium heat. When the meatballs are done cooking give them a few minutes to cool down and remain set before adding them to the sauce. Stir them in gently so you don’t squish or break them.
Serve the sauce and meatballs over the spaghetti.
The meatballs could turn mushy in the microwave with all the steam of the sauce. You can heat them back in the sauce on the stove. Or alternately you could store your meatballs separately from your sauce and noodles.
- 1 can chickpeas
- 1/2 T Italian seasoning
- 1 T breadcrumbs
- 1 Flax Egg (1T flax + 3 T warm water)
- 1/4 cup chopped onion
- 1/2 cup couscous (cooked)
- Preheat oven to 350 F.
- Make the flax egg by mixing the flax and warm water and placing in the fridge for a minute.
- Put all ingredients into food processor and pulse until combined.
- Using a tablespoon as a guide, roll into balls and place onto a baking sheet.
- Bake for 25-30 minutes or until the outside reaches a crisp texture. (This helps keep them intact when they go in the sauce.)
- Cook noodles according to the package directions.
- Warm up the sauce in a deep saucepan.
- Add the meatballs to the sauce.
- Serve the meatballs and sauce over the noodles.