Good Ole' Spaghetti &  Meatballs 

These meatballs were absolutely delicious. Full of flavor and with a very satiating mouth feel. Try them out and let me know what you think.


1-1/4c Quinoa

1/4c Carrots (small diced)

1/2c Onion (small diced)

1/4c Celery (small diced)

1T Garlic (minced)

1/2c Red Wine 

2-1/2c Vegan Beefless Bouillon Broth/Liquid 

1/4c Vegan Just Egg (sub 2T potato starch) 

1c Gluten Free Bread Crumbs (or preferred)

1c Vegan Parmesan Cheese

2T Oregano, fresh (chopped) 

2T Parsley fresh (chopped)

2T Cooking Olive Oil (or preferred cooking oil)

Tomato Sauce: 

4c San Marzano Tomatoes, canned (crushed)

1ea Bay Leaf

2T Garlic

2T Italian Herbs, dried

1T Cooking Olive Oil

Sea Salt tt

Black Pepper tt  

Angel Hair Pasta (cook per manufacterer's instructions)

Parsley (garnish)

Vegan Parmesan Cheese (garnish)


-Chef's Knife 

-Cutting Board 

-Kitchen Towel 

-Measuring Cups

-Measuring Spoons

-Large Mixing Bowl 

-Cooking Spoon/Spatula

-Medium Pot 

-Lined Baking Tray 



-Serving Dish 

For the meatballs: In medium pot on medium high heat, add cooking oil, carrots, onion, celery, and garlic. Saute until the vegetable begin to brown. Add red wine. Allow to cook until red wine reduces down by 1/3. Add quinoa and vegan beefless broth. Bring to a boil, season with salt and pepper. Cover with fitted lid and reduce heat down to low. Allow to cook for approximately 18 minutes or until the quinoa has cooked through and become tender. Remove from heat and allow to cool down to room temperature.

Preheat oven to 450F.

In a large mixing bowl add all of the remaining ingredients for the meatballs and mix thoroughly. Scoop out mixture and shape into meatballs.  Place meatballs onto lined baking tray and bake for12 minutes or until they meatballs have become evenly deep golden brown and are set. 

For the sauce, in medium pot on medium high heat add cooking olive oil along with garlic. Cook until garlic just becomes tender. No caramelization or browning necessary. Add all of the remaining ingredients for the sauce an cook for 8-10 minutes on medium heat. Season with salt and pepper.

Add the meatballs directly into the sauce and allow to simmer on medium low heat for approximately 7-8 minutes or until the crispy outside of the meatball becomes tender and takes on the flavor of the tomato sauce. Remove from heat and serve on top of angel hair pasta. Garnish with vegan parmesan cheese, fresh parsley and serve.

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