12 Delicious Spaghetti and Meatless Meatballs Recipes

Feeling hungry for a hearty meal that’s both comforting and kind to the planet? You’re in luck! Our roundup of 12 Delicious Spaghetti and Meatless Meatballs Recipes is packed with flavorful, plant-based twists on the classic dish. Whether you’re a seasoned vegan or just looking to mix up your pasta night, these recipes promise to delight your taste buds and inspire your next kitchen adventure. Let’s dig in!

Classic Spaghetti with Lentil Meatless Meatballs

Craving something hearty yet meat-free? This classic spaghetti with lentil meatless meatballs is your go-to comfort dish, blending familiar flavors with a plant-based twist.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 12 oz spaghetti
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 25 minutes, or until lentils are tender and broth is absorbed.
2. Transfer cooked lentils to a large bowl. Mash slightly with a fork, leaving some texture. Stir in breadcrumbs, nutritional yeast, garlic, smoked paprika, sea salt, and black pepper until well combined.
3. Form the lentil mixture into 12 equal-sized balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 10 minutes, turning occasionally, until golden brown on all sides.
4. Meanwhile, cook spaghetti according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and return to the pot.
5. Add marinara sauce to the pot with spaghetti. Gently stir to combine. Serve spaghetti topped with lentil meatballs and garnished with fresh basil.

Just like that, you’ve got a dish that’s bursting with umami and texture. The lentil meatballs offer a satisfying bite, while the spaghetti keeps it classic. Try serving with a sprinkle of vegan parmesan for an extra flavor boost.

Spaghetti Squash with Vegan Meatballs

Oh, you’re going to love this twist on a classic comfort dish that’s both hearty and healthy. Spaghetti squash with vegan meatballs is your answer to a guilt-free, flavor-packed meal that doesn’t skimp on satisfaction.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup vegan meatballs, store-bought or homemade
• 1/2 cup marinara sauce, heated
• 2 tbsp nutritional yeast
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat the vegan meatballs according to package instructions or until they’re golden brown and heated through.
5. Once the squash is done, use a fork to scrape the flesh into strands, creating your ‘spaghetti’.
6. Divide the spaghetti squash between two plates, top with the heated vegan meatballs and marinara sauce.
7. Sprinkle with nutritional yeast and fresh basil before serving.

Just imagine the tender strands of spaghetti squash mingling with the rich, savory meatballs and tangy marinara. For an extra touch of elegance, serve it with a side of garlic-infused olive oil for dipping.

Garlic Spaghetti with Chickpea Meatless Meatballs

Wondering what to whip up for a quick yet satisfying meal? You’ll love this garlic spaghetti with chickpea meatless meatballs—it’s a breeze to make and packed with flavor.

Ingredients

• 8 oz spaghetti
• 1 cup chickpea flour
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup nutritional yeast
• 1 tbsp Italian seasoning
• 2 cups vegetable broth
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally.
2. While spaghetti cooks, combine chickpea flour, nutritional yeast, Italian seasoning, sea salt, and black pepper in a mixing bowl. Gradually add vegetable broth, stirring until a thick batter forms.
3. Heat olive oil in a large skillet over medium heat. Scoop tablespoon-sized portions of the chickpea mixture into the skillet, flattening slightly to form meatballs. Cook for 3-4 minutes per side, until golden brown.
4. Add minced garlic to the skillet and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
5. Drain spaghetti and return to the pot. Toss with the garlic and chickpea meatballs, ensuring everything is well combined.
6. Garnish with fresh parsley before serving.

Final touches make this dish shine—the spaghetti is perfectly al dente, and the meatballs offer a satisfying crunch. For an extra kick, drizzle with chili oil or serve with a side of roasted vegetables.

Spicy Spaghetti with Quinoa Meatless Meatballs

Kickstart your dinner with a dish that’s both comforting and a little adventurous. You’ll love how the heat from the spicy spaghetti pairs perfectly with the hearty, quinoa meatless meatballs.

Ingredients

• 8 oz spaghetti
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp clarified butter
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the cooked quinoa, breadcrumbs, beaten eggs, Parmesan cheese, minced garlic, red pepper flakes, sea salt, and black pepper. Mix until well combined.
3. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 20 minutes, or until golden and firm.
4. While the meatballs bake, cook the spaghetti according to package instructions until al dente. Drain and set aside.
5. Heat the olive oil in a large skillet over medium heat. Add the marinara sauce and simmer for 5 minutes, stirring occasionally.
6. Add the baked quinoa meatballs to the sauce, gently stirring to coat. Simmer for an additional 5 minutes.
7. In a separate pan, melt the clarified butter over medium heat. Add the cooked spaghetti and toss to coat.
8. Divide the spaghetti among plates, top with the saucy meatballs, and garnish with fresh basil leaves.

Zesty and satisfying, this dish offers a delightful contrast between the al dente spaghetti and the tender, flavorful meatballs. Serve it with a side of garlic bread to soak up any extra sauce.

Creamy Avocado Spaghetti with Black Bean Meatless Meatballs

Alright, let’s dive into making this creamy, dreamy dish that’s as satisfying as it is simple. You’re going to love how the rich avocado sauce clings to every strand of spaghetti, paired perfectly with hearty black bean meatless meatballs.

Ingredients

• 8 oz spaghetti
• 2 ripe avocados, halved and pitted
• 1/4 cup fresh basil leaves, tightly packed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup black bean meatless meatballs, store-bought or homemade
• 1/4 cup grated Parmesan cheese, for serving
• Red pepper flakes, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the spaghetti cooks, scoop the avocado flesh into a food processor. Add the basil, olive oil, lemon juice, sea salt, and black pepper. Process until smooth and creamy, about 1 minute.
3. In a medium skillet over medium heat, warm the black bean meatless meatballs according to package instructions, about 5-7 minutes, turning occasionally for even browning.
4. Drain the spaghetti, reserving 1/4 cup of the pasta water. Return the spaghetti to the pot.
5. Add the avocado sauce to the spaghetti, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Divide the spaghetti among plates, top with the warmed meatless meatballs, and sprinkle with grated Parmesan cheese and red pepper flakes.

Kick back and enjoy the creamy texture and vibrant flavors of this dish. For an extra touch, serve with a side of garlic bread to scoop up any remaining sauce.

Whole Wheat Spaghetti with Mushroom Meatless Meatballs

Unbelievably satisfying, this dish combines the heartiness of whole wheat spaghetti with the umami-packed punch of mushroom meatless meatballs. It’s a cozy, guilt-free comfort food that’ll have you coming back for seconds.

Ingredients

• 8 oz whole wheat spaghetti
• 1 tbsp extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups marinara sauce, warmed
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. In a mixing bowl, combine the cooked mushrooms, quinoa, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined. Form into 12 small meatballs.
4. Return the skillet to medium heat and add the meatballs. Cook, turning occasionally, until golden brown on all sides, about 10 minutes.
5. Add the reserved pasta water to the marinara sauce to thin slightly. Toss the cooked spaghetti with the sauce.
6. Serve the spaghetti topped with the mushroom meatballs and garnished with fresh basil leaves.

Now, the texture is perfectly al dente spaghetti with tender, flavorful meatballs that surprise with their meaty bite. For a creative twist, try serving it with a sprinkle of red pepper flakes for a little heat.

Spaghetti with Sun-Dried Tomato and Walnut Meatless Meatballs

Zesty flavors and hearty textures come together in this dish that’s perfect for any night of the week. You’ll love how the sun-dried tomatoes add a punch of umami to the meatless meatballs, making them a hit with everyone at the table.

Ingredients

• 1 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 cup walnuts, toasted and finely ground
• 1/2 cup breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1/4 cup nutritional yeast
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 lb spaghetti
• 2 tbsp extra virgin olive oil
• 1/4 cup Parmesan cheese, freshly grated (optional)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sun-dried tomatoes, ground walnuts, breadcrumbs, beaten eggs, minced garlic, chopped basil, nutritional yeast, sea salt, and black pepper. Mix until all ingredients are well incorporated.
3. Using your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 20-25 minutes, or until they are golden brown and firm to the touch.
5. While the meatballs are baking, cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
6. In a large skillet, heat the olive oil over medium heat. Add the cooked meatballs and toss gently to coat in the oil. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
7. Serve the spaghetti topped with the meatballs and a sprinkle of freshly grated Parmesan cheese, if desired.

Every bite of this dish offers a delightful contrast between the tender spaghetti and the crispy, flavorful meatballs. Try serving it with a side of garlic bread to soak up any extra sauce, or garnish with additional fresh basil for a pop of color.

Gluten-Free Spaghetti with Tofu Meatless Meatballs

Kick off your gluten-free pasta night with this hearty and satisfying dish that’s sure to please everyone at the table. You’ll love how the tofu meatless meatballs soak up the rich flavors, making each bite a delightful surprise.

Ingredients

• 12 oz gluten-free spaghetti
• 1 cup firm tofu, crumbled
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
• 1/4 cup gluten-free breadcrumbs
• 2 cups marinara sauce
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine crumbled tofu, nutritional yeast, olive oil, garlic powder, onion powder, sea salt, black pepper, flax egg, and gluten-free breadcrumbs. Mix until well incorporated.
3. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 25 minutes, or until the meatballs are golden and firm to the touch.
5. While the meatballs bake, cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.
6. In a large skillet, heat the marinara sauce over medium heat. Add the baked tofu meatballs and simmer for 5 minutes to infuse the flavors.
7. Tip: For a richer sauce, stir in a splash of red wine before adding the meatballs.
8. Serve the spaghetti topped with the saucy meatballs and garnish with fresh basil. Tip: A sprinkle of vegan parmesan adds a nice finishing touch.

Great texture and flavor come together in this dish, with the meatballs offering a satisfying chew against the tender spaghetti. Try serving it with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Spaghetti with Beet and Chickpea Meatless Meatballs

Mmm, imagine twirling your fork into a plate of spaghetti that’s not just any spaghetti—it’s topped with vibrant beet and chickpea meatless meatballs. This dish is a game-changer for your meatless Monday or any day you’re craving something hearty yet wholesome.

Ingredients

• 8 oz dried spaghetti
• 1 cup cooked chickpeas, drained and rinsed
• 1 medium beet, peeled and grated (about 1 cup)
• 1/4 cup breadcrumbs
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, grated beet, breadcrumbs, nutritional yeast, olive oil, garlic powder, sea salt, and black pepper. Pulse until the mixture is cohesive but still slightly chunky.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 25 minutes, or until the meatballs are firm and slightly crispy on the outside.
5. While the meatballs bake, cook the spaghetti according to package instructions until al dente. Drain and set aside.
6. In a saucepan, warm the marinara sauce over medium heat. Once the meatballs are done, gently add them to the sauce to coat. Tip: Let them simmer for 5 minutes to absorb the sauce’s flavors.
7. Divide the spaghetti among plates, top with the sauced meatballs, and garnish with fresh basil leaves. Tip: A sprinkle of vegan parmesan adds a nice touch.

Rich in texture and flavor, these beet and chickpea meatballs offer a satisfying bite with a sweet earthiness from the beet. Serve them over a bed of greens for a lighter take or alongside garlic bread to soak up every last bit of sauce.

Spaghetti with Spinach and Falafel Meatless Meatballs

Zesty flavors meet comfort food in this delightful twist on spaghetti. You’ll love how the earthy spinach and hearty falafel meatless meatballs come together for a meal that’s both satisfying and easy to whip up.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups fresh spinach, tightly packed
• 12 falafel meatless meatballs, pre-made
• 1/4 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add the fresh spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Wilt the spinach in batches if your skillet is small to ensure even cooking.
4. Gently add the falafel meatless meatballs to the skillet, warming them through for about 3-4 minutes. Tip: Avoid stirring too vigorously to keep the meatballs intact.
5. Pour in the vegetable broth, scraping any browned bits from the bottom of the skillet to deglaze, about 1 minute.
6. Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet, tossing to combine with the spinach and meatballs. Tip: Use the reserved pasta water to adjust the sauce’s consistency if needed.
7. Season with salt to taste and sprinkle with grated Parmesan cheese before serving.

The spaghetti boasts a perfect al dente bite, complemented by the creamy Parmesan and the slight crunch of the falafel meatballs. Serve it with a drizzle of olive oil and extra cheese for an indulgent touch.

Spaghetti with Eggplant and Lentil Meatless Meatballs

Out of all the hearty, comforting dishes out there, this one’s a game-changer for meatless Mondays or any day you’re craving something satisfying yet light. You’ll love how the eggplant adds a meaty texture, and the lentil meatballs bring a protein-packed punch to your favorite pasta.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup fresh basil leaves, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 12 oz spaghetti
• 2 cups marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 1 tbsp olive oil, sea salt, and black pepper. Spread evenly on the baking sheet and roast for 25 minutes, until tender and slightly caramelized.
3. While the eggplant roasts, cook the lentils according to package instructions until al dente, about 20 minutes. Drain any excess water and let cool slightly.
4. In a large bowl, combine the cooked lentils, roasted eggplant, minced garlic, Parmesan, basil, egg, and panko. Mix until well combined. Tip: For uniform meatballs, use a cookie scoop to portion the mixture.
5. Form the mixture into 1-inch balls and place on the same parchment-lined baking sheet. Bake at 375°F for 20 minutes, flipping halfway through, until golden and firm.
6. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente, about 9 minutes. Drain, reserving 1/2 cup of pasta water.
7. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the marinara sauce and reserved pasta water, stirring to combine. Tip: The pasta water helps the sauce cling to the spaghetti.
8. Add the cooked spaghetti and lentil meatballs to the skillet, gently tossing to coat in the sauce. Serve immediately, garnished with additional basil and Parmesan if desired.

Just imagine the tender spaghetti twirled around those flavorful lentil meatballs, with the eggplant adding a subtle sweetness. For a fun twist, serve it family-style in a large skillet right at the table.

Spaghetti with Sweet Potato and Black Bean Meatless Meatballs

Think you’ve tried every spaghetti variation out there? This Spaghetti with Sweet Potato and Black Bean Meatless Meatballs will surprise you with its hearty flavors and satisfying texture.

Ingredients

• 1 cup mashed sweet potato, cooled
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz spaghetti
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potato, black beans, breadcrumbs, Parmesan cheese, garlic, smoked paprika, salt, and pepper. Mix until well combined.
3. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Brush the meatballs lightly with olive oil and bake for 20-25 minutes, or until golden and firm to the touch.
5. While the meatballs bake, cook the spaghetti according to package instructions until al dente. Drain and set aside.
6. Heat the marinara sauce in a large skillet over medium heat. Add the baked meatballs and simmer for 5 minutes to infuse the flavors.
7. Serve the spaghetti topped with the meatballs and sauce. Garnish with fresh basil leaves. Tip: For an extra flavor boost, sprinkle with additional Parmesan cheese before serving.

Now, enjoy the delightful contrast of the tender spaghetti against the robust, slightly sweet meatballs. Not only is this dish a feast for the taste buds, but it’s also a vibrant addition to any dinner table.

Conclusion

Delightful as they are diverse, these 12 spaghetti and meatless meatballs recipes offer something for every palate. Whether you’re craving classic comfort or bold innovation, there’s a dish here to inspire your next meal. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!