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Spaghetti and Meatless Balls


A delicious pasta dish for meat free Monday


  • 16 ounces dry multi-grain spaghetti (Pictured is Barilla Plus)
  • 1 jar spaghetti sauce of your choice

for the meatless balls

  • 1 1/2 cups whole grain bread crumbs (I used my food processor to make homemade)
  • 1/2 heaping cup shredded cheddar cheese
  • 1/2 cup walnuts
  • 1 egg, beaten
  • 1 small onion
  • 1 garlic clove
  • splash of milk
  • 1 tablespoon Italian seasoning blend (you can mix your own if you don’t have one)


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  (You could also use aluminum foil)
  2. In a large bowl, moisten your breadcrumbs with a splash of milk.
  3. Add your walnuts, onion, and garlic to a food processor and blend until you have a wet mixture.  Add this mixture to the breadcrumbs, then add the cheese, egg, and seasonings.  Mix until well-blended.
  4. Form into small balls and place on your baking sheet. You will have 12 balls.  Bake in the preheated oven for 25-30 minutes, flipping with a spatula half way through the cooking time.
  5. While the balls are baking, prepare the pasta according to the package directions and heat your sauce.  Serve pasta with sauce and meatless balls and a sprinkle of parmesan cheese, if desired.


Adapted, just a little, from Aunt Lauria’s recipe

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: main meal
  • Cuisine: American


  • Serving Size: 1 of 6 servings
  • Calories: 397
  • Sugar: 4.5g
  • Sodium: 416mg
  • Fat: 5.3g
  • Carbohydrates: 54g
  • Protein: 18.3g

Keywords: vegetarian meatballs