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This is a classic recipe which I wanted to like all my life, even when I used to eat meat. I never really did though and later it became clear: it’s the meatballs. I never liked sausages, meatballs and all sorts of processed meat products where it’s hard to know what they contain. Not even in the times when I would eat meat. When they come covered in some sauce it’s even more undesirable for me. So, I always wanted to find a meat free or vegan meat balls option that tastes nice as well. And I think I finally managed to crack it! Here’s my vegan meatballs with spaghetti recipe.

This recipe is the one I’m sticking to now on and it has also been approved by my carnivores in the family. Fairly simple and it all worth it!

Are Vegan Meatballs Ultra Processed?

If you buy them in the supermarket – they are highly likely at least processed but also can be ultra processed given the amount of ingredients they put in there. Like I always say: I’m veggie for the veggies – I din’t need else, thank you. So I make my vegan meatballs myself.

Homemade vegan meatballs are not ultra processed, as they mainly made of chickpeas, aubergine, onions and spices – that’s all. Check out my recipe below.

Are Vegan Meatballs Difficult to Make?

No, not at all.

These vegan meatballs are delicious – no, they don’t taste like meat of fake meat. They taste like veggie balls. They are full of protein because of the chickpeas and you can season it the way you want to because the taste of chickpeas and aubergine is quite neutral. So add green herbs like thyme, coriander, or even chilli whichever you prefer or keep it to the oregano and basil combo. Pretty customisable.

Of course the sauce can go without mushrooms but I love them and also had a handful that needed to be used up, so I added them.

Enjoy.

Vegan Meatballs with Spaghetti Recipe

Vegan Meat Balls With Spaghetti

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine Italian

Servings people

Equipment

Food processor

Ingredients

For the vegan meat balls

180 g canned chickpeas
1 medium aubergine diced into small cubes
3 cloves garlic minced
2 shallots finely chopped
2 tbsp flour
1/4 tsp chilli flakes
2 tsp dried oregano
1 handful of fresh parsley finely chopped
1 tbsp lemon juice
2-3 tbsp chick pea water (aquafaba)
salt and pepper to taste
oil for frying

For the sauce

2 cans chopped tomato
1 small yellow onion very finely chopped
3 cloves garlic minced
4-5 smaller chestnut mushrooms sliced
1 tsp brown sugar
1 tsp dried basil or a handful of freshly chopped
1/4 tsp chilli flakes

Instructions

Making the vegan meatballs:
In a sauce pan, heat some oil and add the onions. Sauté them for a few minutes. Add the aubergine pieces and fry them until they are golden brown.
In the food processor, whizz the chickpeas, until they are combined but totally smooth (hummus - like), like peanut butter.
In a large mixing bowl, combine the chickpea pure, the fried aubergine and onions, chilli flakes, herbs, lemon juice. Season with salt and pepper. Mix everything and add sprinkle the flour and add the aquafaba too.
Add some more flour if it's too sticky and add some more aquafaba if it's too crumbly.
Refrigerate for an hour.
When out of the, heat oil in a frying pan and make little balls from the mixture, just use your. hands. Fry them on medium heat for 5-10 minutes.
Making the sauce:
In a large sauce fry the onions with the sugar until they are caramelised. Add the slced mushrooms the chopped tomato and all the spices. Cook the sauce for about 25 minutes.
In the meantime, cook the spaghetti.
When the cause is cooked, fold in the meatballs and serve immediately with the spaghetti.