close up of vegan meatball on top of spaghetti
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Spaghetti and Easy Vegan Meatballs

A comfort food classic: spaghetti and (vegan) meatballs, made from chickpeas, ground flax, breadcrumbs and seasonings. Easy and kid-friendly!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 340kcal
Author Nora Taylor

Ingredients

Chickpea Meatballs

  • 3 cups drained and rinsed chickpeas *this is how much is in 2 cans of chickpeas
  • 3 tablespoons ground flax
  • 8 tablespoons water
  • 1/2 cup breadcrumbs
  • 1/4 cup nutritional yeast
  • 1/2 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1/2-3/4 teaspoon salt, or to taste
  • 1 teaspoon italian seasoning

Pasta

  • 1 pound spaghetti (whole grain preferred, gluten free if necessary)
  • 1 25 oz jar your favorite spaghetti sauce

Instructions

  • Preheat oven to 425 degrees.
  • In a large mixing bowl, stir together the ground flax and 8 tablespoons water. Let sit for 5 minutes while you prepare the chickpeas.
  • In a food processor with the "S" blade, add the chickpeas and pulse until there are almost no whole beans left. If you do not have a food processor, you can mash them by hand with a potato masher. Add the processed chickpeas to the large bowl with the flax/water mixture.
  • Now add all the other meatball ingredients to bowl and stir well with a large wooden spoon. 
  • Roll into balls (about a heaping tablespoon) and place on a parchment-lined or greased baking sheet. 
  • Place in the oven and bake for 30-35 minutes, turning about halfway through. 
  • While the meatballs are baking, prepare spaghetti and sauce according to package instructions. When the balls are done cooking, serve by placing spaghetti noodles on a plate, top with a few meat balls and drizzle marinara sauce on top. Serve with crusty bread and a salad if desired. 

Notes

To make gluten free, use gluten free breadcrumbs and pasta.

Nutrition

Calories: 340kcal