Spaghetti with Vegan Meatballs

Spaghetti with Vegan Meatballs

30 Minutes
2 -3 Persons

In this recipe, we offer you a great classic with timeless appeal, ready to surprise you in an unusual and creative version. We are talking about the legendary spaghetti with vegan meatballs!

The result will be a first course based on tomato sauce, spaghetti and delicious meatballs of beans and chickpeas, which will surprise your palate. A recipe ready to win the hearts and palates of convinced vegetarians or simply curious omnivores. Ready? Go!

Ingredients for Spaghetti:

  • 250 gm Spaghetti Gustora
  • 4-5 cups of water
  • 1 teaspoon Salt
  • 1 teaspoon Oil

Ingredients for vegan meatballs:

  • 1/2 cup-soaked kidney beans
  • 1/2 cup-soaked Chickpeas
  • 1/4 cup finely chopped Onions
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon finely chopped Parsley
  • 1 tablespoon finely chopped Coriander
  • 1 teaspoon finely chopped Garlic Salt
  • Crushed black Pepper as per your taste
  • 1/4 cup ragi flour
  • 1/4 cup bread crumbs
  • Oil for frying

Ingredients for sauce:

  • 1 tbsp EVOO
  • 3 medium size Tomatoes, finely chopped
  • 1 medium size Onion finely chopped
  • 1 tablespoon finely chopped Garlic
  • 1 teaspoon Sugar
  • 2 tablespoon Tomato ketchup
  • 1 tablespoon finely chopped Parsley
  • Salt and crushed black
  • Pepper as per your taste
  • Grated parmesan cheese as required


  • First, prepare the bean and chickpea paste using a food processor, without adding water.
  • Remove the paste to a bowl and add all the ingredients, except the breadcrumbs and make a thick dough.
  • Now make ping-pong sized balls with the mixture and coat them with breadcrumbs.
  • Heat the oil and let them fry until they turn light brown in colour, then keep them aside. Pat dry to remove excess oil.
  • Heat a pan with water, add salt and let it boil. When the water boils, add the spaghetti and cook for 8-10 minutes.
  • Once the spaghetti is finished cooking, drain the pasta and set aside.
  • For the sauce, heat the oil in a skillet and add the chopped onion and garlic. Sauté for 3-4 minutes.
  • Add the chopped tomatoes and sauté until they are cooked.
  • Now, add a pinch of sugar and tomato ketchup, toss until well combined. 
  • Season with salt and pepper according to taste.
  • Now, toss in the al dente spaghetti and the bean-chickpea balls and stir well.
  • Garnish with freshly chopped Parsley and grated Parmesan cheese.


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