Spaghetti and ‘meatballs’

Spaghetti and ‘meatballs’

Kenko Kitchen
15 mins
Cooking time
30 mins
Elisa Watson

Spaghetti and meatballs has always been a favourite in my house. However, after I stopped eating meat about 12 years ago it kind of drifted off the rotating menu. I tried various things like lentil bolognese and faux meat sauces, which were all delicious, but I still missed the humble meatball. When I created this recipe I was beyond chuffed! The meatballs are full of flavour and go perfectly with the simple tomato sauce. This is enough to convert any meat-eater into being vegan for the night.


Quantity Ingredient
400g gluten-free spaghetti
basil, to garnish


Quantity Ingredient
1 brown onion, diced
1 tablespoon plant-based oil
400g tinned brown lentils, drained and rinsed
180g button mushrooms, sliced
1 bay leaf
1/2 teaspoon dried marjoram
1/2 bunch flat-leaf parsley
2 garlic cloves, crushed
50g gluten-free oats
or 50g flaked quinoa
2 tablespoons flaxmeal
1 tablespoon tomato paste
1 low-sodium faux beef stock cube

Tomato sauce

Quantity Ingredient
1 onion, diced
1 tablespoon plant-based oil
2 teaspoons garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
pinch pink lake salt
1 teaspoon stevia
1 teaspoon chilli, finely chopped
700ml passata


  1. For the meatballs, blitz the onion in a food processor until very finely diced. Transfer to a large frying pan over medium heat with the plant-based oil.
  2. Now blitz the lentils and mushrooms in the food processor for 10–20 seconds or until chopped but not mush. Add the herbs, garlic, oats, flaxmeal and 125 ml water. Blitz again for 10–20 seconds or until it is beginning to come together. Transfer the mixture to the frying pan with the onions and add the tomato paste and stock cube. Cook for 5–10 minutes then remove from the heat. Allow to cool slightly before handling.
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. Roll the mixture into 4 cm balls and place them on the baking tray. Bake for 15–20 minutes or until they are just crunchy on the outside.
  5. For the sauce, cook the onion in the oil in a pan over medium heat until translucent. Add the remaining ingredients, reduce the heat to low and simmer for 20 minutes.
  6. Cook the spaghetti in boiling salted water for 8–10 minutes or until al dente. Drain and place in serving bowls. Top with the meatballs and a big spoonful of tomato sauce. Add some micro basil and serve.
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