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Spaghetti and Veggie Meatballs
Plant-based meatballs, marinara, and half spaghetti half zucchini noodles — the cozy classic, lightened up.
DifficultyEasyTotal time40 minServes4
Overview
Prep20 min
Cook20 min
Total40 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Large pot
- Spiralizer
- Colander
Method
01
Prepare the meatballs
Prepare your preferred plant-based meatballs.
02
Warm the sauce
Warm the marinara sauce.
03
Cook the spaghetti
Cook the spaghetti until al dente.
04
Spiralize the zucchini
Spiralize the zucchini.
05
Toss the noodles
Toss the cooked spaghetti and zucchini noodles together.
06
Divide
Divide among four bowls.
07
Add the meatballs
Add 2-3 veggie meatballs to each serving.
08
Spoon the sauce
Spoon generous amounts of warm marinara over the top.
09
Finish
Finish with basil, parsley, olive oil, salt, and pepper.
Tips
NoteYou can use all spaghetti if you want a heartier bowl or more zucchini noodles if you want something lighter.
NoteThe sauce and meatballs can both be made ahead, which turns this into a very manageable weeknight dinner.
Nutrition
AllergensDepends on meatballs and pasta; typically Gluten
Storage
RefrigeratorStore components separately, airtight up to 3 days; reheat the sauce and meatballs gently and combine just before serving.
Frequently asked
Can I use all spaghetti?+
Yes — skip the zucchini noodles entirely, or use more of them for a lighter bowl.
Which plant-based meatballs work best?+
Any brand you like; store-bought or homemade both work since they're finished in the sauce.
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