Description
This Easy Spaghetti O’s with Meatballs recipe offers a comforting and nostalgic meal featuring tender plant-based meatballs, soft pasta rings, and a rich tomato sauce enhanced with creamy plant-based cheese and wholesome ingredients. Ready in under 30 minutes, it is perfect for busy weeknights and customizable to suit various dietary needs and flavor preferences.
Ingredients
Scale
Meatballs
- 1 lb ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp paprika
- 1 tsp natural gelling agent
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
Tomato Sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste (natural)
- 1 can (14 oz) crushed tomatoes (natural)
- 1/4 cup grape juice
- 1 tsp dried oregano or fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 1 tbsp olive oil
Pasta and Finishing
- 8 oz pasta rings (gluten-free if preferred)
- 1/2 cup plant-based cheese, shredded
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef or lamb with finely chopped onion, minced garlic, fresh parsley, and a pinch of paprika. Add the natural gelling agent and vegetarian Worcestershire sauce (natural). Mix gently but thoroughly, then shape the mixture into small, bite-sized meatballs.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and cook until all sides are browned and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside, keeping the flavorful drippings in the pan.
- Make the Tomato Sauce: In the same skillet, sauté the remaining onion and garlic until fragrant and translucent. Stir in the tomato paste and crushed tomatoes, then pour in grape juice and scrape up any browned bits from the skillet. Add oregano and parsley, season with salt and pepper, and let the sauce simmer gently until thickened and vibrant, about 15 minutes.
- Cook Pasta Rings: While the sauce simmers, cook the pasta rings in boiling salted water until tender but still holding their shape, about 6-7 minutes. Drain carefully and set aside.
- Combine and Finish: Add the cooked meatballs back into the sauce to warm through for a few minutes. Then gently fold in the cooked pasta rings and plant-based cheese, allowing the cheese to melt into the sauce for a creamy finish. Serve hot with extra fresh herbs sprinkled on top.
Notes
- Use fresh parsley and oregano to brighten the flavors.
- Do not overmix the meatball mixture to keep them tender.
- Simmer the sauce gently on low heat for best flavor melding.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Choose quality crushed tomatoes for better taste and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Spaghetti O's, Meatballs, Easy recipe, Comfort food, Plant-based cheese, Gluten-free pasta, Quick dinner, Family meal
