Spaghetti with Marinara and Veggie Meatballs

Spaghetti with Marinara and Veggie Meatballs

Tender veggie meatballs simmer in marinara for a hearty, meat-free spin on a classic.

Total 1 hr Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These veggie meatballs are built from mushrooms, lentils, and breadcrumbs, pan-seared until browned, then finished in marinara sauce so they soak up flavor. Tossed with spaghetti and a shower of Parmesan, it's a satisfying weeknight dinner that even dedicated meat-eaters will enjoy.

Ingredients

  • 8 ounces spaghetti
  • 8 ounces cremini mushrooms, finely chopped
  • 1 cup cooked brown lentils
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3/4 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 3 cups marinara sauce
  • 2 tablespoons fresh basil, torn, for garnish

Method

  1. Bring a large pot of salted water to a boil for the spaghetti.

  2. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 8 minutes.

  3. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool slightly.

  4. In a large bowl, mash the cooked lentils with a fork until mostly broken down. Add the mushroom mixture, breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper. Mix with your hands or a spoon until well combined.

  5. Roll the mixture into 16 meatballs, about 1 1/2 tablespoons each, pressing firmly so they hold together.

  6. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.

  7. Pour the marinara sauce over the meatballs, reduce heat to low, cover, and simmer gently until the meatballs are heated through and firm, about 15 minutes.

  8. Meanwhile, cook the spaghetti in the boiling water according to package directions until al dente, about 9 minutes. Drain, reserving 1/2 cup pasta water.

  9. Divide the spaghetti among plates, splashing in a bit of reserved pasta water to loosen if needed, and top with the veggie meatballs and marinara sauce.

  10. Garnish with torn basil and extra grated Parmesan before serving.

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    Spaghetti with Marinara and Veggie Meatballs

    These veggie meatballs are built from mushrooms, lentils, and breadcrumbs, pan-seared until browned, then finished in marinara sauce so they soak up flavor. Tossed with spaghetti and a shower of Parmesan, it's a satisfying weeknight dinner that even dedicated meat-eaters will enjoy.

    1 hr 4 servings 480 cal

    Ingredients

    • 8 ounces spaghetti
    • 8 ounces cremini mushrooms, finely chopped
    • 1 cup cooked brown lentils
    • 1/2 cup yellow onion, finely diced
    • 3 cloves garlic, minced
    • 3/4 cup breadcrumbs
    • 1/3 cup grated Parmesan cheese, plus more for serving
    • 1 egg, beaten
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons olive oil, divided
    • 3 cups marinara sauce
    • 2 tablespoons fresh basil, torn, for garnish

    Method

    1. 1

      Bring a large pot of salted water to a boil for the spaghetti.

    2. 2

      Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 8 minutes.

    3. 3

      Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool slightly.

    4. 4

      In a large bowl, mash the cooked lentils with a fork until mostly broken down. Add the mushroom mixture, breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper. Mix with your hands or a spoon until well combined.

    5. 5

      Roll the mixture into 16 meatballs, about 1 1/2 tablespoons each, pressing firmly so they hold together.

    6. 6

      Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.

    7. 7

      Pour the marinara sauce over the meatballs, reduce heat to low, cover, and simmer gently until the meatballs are heated through and firm, about 15 minutes.

    8. 8

      Meanwhile, cook the spaghetti in the boiling water according to package directions until al dente, about 9 minutes. Drain, reserving 1/2 cup pasta water.

    9. 9

      Divide the spaghetti among plates, splashing in a bit of reserved pasta water to loosen if needed, and top with the veggie meatballs and marinara sauce.

    10. 10

      Garnish with torn basil and extra grated Parmesan before serving.