Spaghetti with Homemade Vegan Meatballs
Al dente spaghetti with a rich tomato sauce and hearty, homemade vegan meatballs made from lentils and walnuts.
65 min
Medium
Italiana/Vegana
2 servings
The story behind
I love the satisfaction of making my own meatballs from scratch. By using lentils and walnuts, you get an incredible texture that, once browned, becomes crispy on the outside and tender on the inside. It's a recipe that makes me feel connected to my food, and the process of rolling each meatball by hand is almost therapeutic. When the sauce starts bubbling with the meatballs inside, the aroma that fills the kitchen is unbeatable. It is my favorite recipe for when I want to impress without relying on processed products, ensuring every bite is packed with flavor, love, and plenty of nutrition.
Instructions
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1For the meatballs: Lightly mash the lentils in a bowl, add the walnuts, breadcrumbs, salt, and garlic powder. Form compact balls with your hands and brown them in a pan with a little oil until firm.
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2Cook the spaghetti in boiling salted water until al dente, then drain.
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3In the same pan used for the meatballs, add the crushed tomatoes and oregano, letting the sauce simmer for 15 minutes.
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4Incorporate the meatballs into the sauce and cook for another 10 minutes to let the flavors meld.
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5Toss the spaghetti with the sauce and meatballs, serving hot with a garnish of fresh herbs.
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