Spaghetti and Veggie Meatball Recipe – Easy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Spaghetti and Veggie Meatball Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting pasta. This Spaghetti and Veggie Meatball recipe is my go-to when I’m craving something hearty, flavorful, and relatively easy to make. It’s a hug in a bowl, honestly! I first made this when I was trying to sneak more veggies into my family’s diet, and it’s been a hit ever since.

Why You’ll Love This Recipe

This isn’t your average spaghetti and meatballs. We’re swapping traditional meat for flavourful veggie meatballs, making it a lighter but equally satisfying meal. It’s packed with hidden veggies, simmered in a rich tomato sauce, and comes together in under an hour. Plus, it’s a fantastic way to enjoy a classic Italian dish with a healthy twist!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 litre water
• Salt (to taste – about 1 tsp)
• Handful spaghetti (around 200g)
• 1 tbsp oil
• 2 garlic cloves, minced
• 2 tbsp onion, finely chopped
• 1 bay leaf
• 2 cups crushed tomatoes (about 400g)
• Salt (to taste – about 1 tsp)
• 1 tsp sugar
• Pepper (to taste – about ½ tsp)
• Mixed herbs (Italian blend, about 1 tsp)
• 2 potatoes, boiled and mashed
• Grated carrot (about ½ cup)
• 2 tbsp capsicum, finely chopped
• 2 tbsp corn
• 1 garlic clove, minced
• 2 tbsp peas
• 2 tbsp onion, finely chopped
• Pepper (to taste – about ½ tsp)
• Mixed herbs (Italian blend, about 1 tsp)
• 2 slices bread, processed into breadcrumbs
• Salt (to taste – about ½ tsp)
• Lemon juice (about 1 tbsp)
• Oil for frying
• Fresh basil leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A good quality crushed tomato really makes the sauce sing. I prefer using Italian plum tomatoes for their sweetness.

Don’t be shy with the Italian herbs – they’re key to that classic flavour. Oregano, basil, and thyme are your best friends here.

The mashed potato in the meatballs might sound unusual, but it creates a wonderfully soft and tender texture. It’s a little trick my grandmother taught me!

Regional variations in Italy often adjust the sweetness of the tomato sauce. Some areas prefer a tangier sauce, while others like it a bit sweeter. Feel free to adjust the sugar to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 2 litres of water to a boil in a large pot. Add a generous pinch of salt (about 1 tsp) and then add your handful of spaghetti. Cook until al dente – that’s about 8-10 minutes, or until it’s cooked through but still has a bit of bite. Drain the spaghetti and set it aside.
2. Now, let’s make the sauce. Heat 1 tbsp of oil in a large pan over medium heat. Add the 2 minced garlic cloves and 2 tbsp of chopped onion and sauté until they’re golden and fragrant.
3. Add the 2 cups of crushed tomatoes, 1 bay leaf, 1 tsp of sugar, and salt to taste (about 1 tsp). Bring to a simmer, then reduce the heat and cook for about 15-20 minutes, or until the sauce has thickened slightly.
4. Stir in pepper to taste (about ½ tsp) and 1 tsp of mixed herbs. Give it a good mix and let it simmer gently.
5. While the sauce is simmering, let’s make the veggie meatballs. In a bowl, combine the 2 mashed potatoes, grated carrot, 2 tbsp of chopped capsicum, 2 tbsp of corn, 1 minced garlic clove, 2 tbsp of chopped onion, pepper to taste (about ½ tsp), 1 tsp of mixed herbs, 2 slices of breadcrumbs, salt to taste (about ½ tsp), and a squeeze of lemon juice.
6. Mix everything together really well, then form the mixture into small balls.
7. Heat some oil for frying in a pan over medium heat. Fry the veggie meatballs until they’re golden brown and crispy on all sides.
8. Gently add the fried meatballs to the simmering tomato sauce. Let them simmer for about 5 minutes to soak up all that lovely flavour.
9. Finally, toss the cooked spaghetti in a portion of the sauce on high heat, ensuring every strand is coated.
10. Plate the spaghetti, top with the sauce and meatballs, and garnish with fresh basil leaves. Enjoy!

Expert Tips

• Don’t overcook the spaghetti! Al dente is the way to go.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• For extra flavour, add a splash of red wine to the sauce while it’s simmering.
• If the sauce is too thick, add a little pasta water to thin it out.

Variations

• Vegan Adaptation: Swap the meatballs for plant-based meatballs and use a vegan cheese alternative.
• Gluten-Free Adaptation: Use gluten-free spaghetti and gluten-free breadcrumbs for the meatballs.
• Spice Level: Add a pinch of chili flakes to the sauce for a little kick. My friend, Priya, loves adding a whole chopped chili!
• Festival Adaptation: This is a fantastic hearty meal for celebrations. I often make a big batch for Diwali gatherings.

Serving Suggestions

This Spaghetti and Veggie Meatball recipe is delicious on its own, but it also pairs well with a side salad and some crusty bread for soaking up the sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I make the veggie meatballs ahead of time? Absolutely! You can prepare the meatballs and store them in the fridge for up to 24 hours before frying.
• What type of tomatoes are best for this sauce? Italian plum tomatoes are ideal, but you can also use canned diced tomatoes.
• How can I adjust the sweetness of the sauce? Add more or less sugar to taste. A tiny drizzle of honey also works wonders!
• Can this dish be baked instead of fried? Yes, you can bake the meatballs at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
• What is a good wine pairing for Spaghetti and Veggie Meatballs? A light-bodied red wine, like a Chianti or Pinot Noir, would be a lovely pairing.