Recipe
Vegan Italian Meatballs with Spaghetti
Earthy lentil and mushroom meatballs seasoned with fennel and oregano, baked until lightly browned, then simmered in tomato sauce and served with spaghetti and fresh basil.
Ingredients
Method
30 mins prep35 mins cook65 mins total
Heat the oven to 200°C, or 180°C fan. Fry the mushrooms and onion in one tablespoon of oil for 8–10 minutes until dry, then add the garlic for 1 minute.
Pulse the lentils, mushroom mixture, breadcrumbs, fennel, oregano and salt until cohesive but still textured. Shape into 16 balls, brush with oil and bake for 20 minutes, turning once.
For the sauce, simmer the chopped tomatoes and tomato purée with a pinch of salt for 15 minutes. Add the browned meatballs and simmer gently for 5 minutes.
Cook the spaghetti, drain and toss with the tomato sauce. Finish with the fresh basil and serve.
Notes
Let the mushroom mixture cool before shaping so the mixture is easier to handle.
Freeze the uncooked meatballs on a tray, then transfer to a sealed container.
About this recipe
These vegan Italian meatballs pair earthy lentils and chestnut mushrooms with fennel, oregano and a little garlic. Breadcrumbs give the mixture enough structure to shape, while a slow tomato sauce brings the separate elements together around strands of spaghetti.
Baking the meatballs keeps the preparation straightforward and gives them a lightly browned outside before they finish in the sauce. Let the mushroom mixture cool before shaping, and keep the pulse brief so the centre stays textured rather than smooth. Fresh basil at the end lifts the rich tomato base and makes the dish feel complete without relying on dairy.
