Name: Spaghetti and Meatless Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian

Pesto & Potatoes Verified

July 11, 2025

This Spaghetti and Meatless Meatballs recipe includes a semi-homemade Pantry Red Sauce that's so simple, children of all ages can hop into the kitchen to help make dinner.

From the Cook

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Spaghetti and Meatless Meatballs

Pesto & Potatoes Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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For the meatballs

Preheat oven to 400 degrees F.

Add the firs 8 meatball ingredients to a large bowl (reserving the 2 tablespoons olive oil). Mix until well combined.

Roll mixture into golf ball-sized meatballs and place on a large baking sheet that has been drizzled with 2 tablespoons olive oil. Should yield 16 to 18 meatballs.

Place in the oven and roast for 12 minutes, until the meatballs start to form a crispy crust. Carefully remove from the oven, and add meatballs into red sauce to cook for another 15 to 20 minutes.

Serve atop your favorite prepared pasta.

For the Pantry Red Sauce

Heat a dutch oven or large pot over medium-high heat. Once heated, add 3 tablespoons olive oil.

Add diced onion to the pot and cook, stirring occasionally for about 5 minutes. Add minced garlic and cook for another 1 to 2 minutes, careful not to burn.

To the pot, add crushed tomatoes and diced tomatoes, and reduce heat to medium.

Drain liquid from the red bell peppers, and slice into thin strips. Add to the pot with the other ingredients, along with 2 tablespoons tomato paste, fresh basil, dried parsley, salt, pepper and red pepper flakes (if using).

Bring to a simmer, reduce heat to low and let cook for about 15 minutes.

Carefully pour ingredients into the jar of a blender and pulse until mostly smooth. Alternatively, use an immersion blender and pulse in the pot, until sauce becomes the desired consistency.

Add meatless meatballs to the sauce at this point, or continue cooking until sauce has thickened, at least 10 more minutes.

For pasta and serving

While sauce is cooking, prepare pasta according to package directions.

Serve sauce and meatballs on a bed of prepared sauce. Garnish with shredded parmesan and ribbons of fresh basil, as desired.

Bring leftover sauce to room temperature and store in an air-tight container in the refrigerator for up to a week.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.