Vegetarian Spaghetti and Meatballs
Enjoy a comforting plate of spaghetti and vegetarian meatballs with this straightforward recipe that the whole family will love. It's hearty, satisfying, and fits perfectly into a healthy lifestyle.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
Method
- Cook the spaghetti according to the package instructions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and oregano, cooking for another minute.
- Stir in the crushed tomatoes and bring to a simmer. Cook gently for 15 minutes, then add the basil, salt, and pepper to taste. Keep warm.
- In a bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese, egg, and parsley. Mix well and season with salt and pepper.
- Form the lentil mixture into 12 golf ball-sized meatballs.
- Heat the remaining olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes.
- Add the cooked meatballs to the tomato sauce, simmering for 5 more minutes to blend flavors.
- Serve the spaghetti topped with meatballs and sauce, garnishing with additional Parmesan and parsley if desired.