Spaghetti Squash and Vegan Meatballs

Spaghetti Squash and Vegan Meatballs

I know what you’re thinking: “What has she done? Are there even such a thing as vegan meatballs?” Mhmm, friends, there are and they are meatier, tastier, and more delicious than ever. And the best part? You won’t find any of those funky vegan product ingredients in here because they are made with 100% REAL FOOD.

While I’m not vegan and eat plenty of non-vegan products, I can’t stand that many of those that are vegan are made with fillers and ultimately, crap. Has anyone actually looked at some of the ingredients? Yeah, no thanks to products filled with ingredients that I can’t pronounce. I would much rather make and eat food that I know is doing my body good and still taste amazing.

I made these meatballs for myself a few weeks ago because I had a spaghetti squash that I wanted to use up. Since the spaghetti squash is not very filling on its own, I wanted to make something hearty to go with. I added a side salad and a glass of wine cause #balance.

The meatballs call for ingredients that most likely can already be found in your pantry (BEANS!) so there is no need to worry about making an extra trip to the store.

Be extra careful when blending the ingredients in the food processor because if you walk away and go do something else, you may end up with meatball soup. Like I did a few months ago when I tried to make them for the first time and  pureed the mixture a littttttle too much. Don’t do that. No one wants meatball soup.

Totally cool to swap in parmesan cheese if you don’t have nutritional yeast, although you should hop on that bandwagon soon – so good. Want to serve them on pasta? The meal will be just as delicious. Don’t be afraid of meatless meatballs, they are SO good.

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Spaghetti Squash and Vegan Meatballs
Recipe type: Grain-free, Vegan, Gluten-free
Cuisine: Dinner
Serves: 14 meatballs
  • 1 tbsp. ground flax + 2.5 tbsp. water mixed together (flax egg)
  • ½ cup toasted walnuts
  • 8 oz. white mushrooms
  • 3 tsp. minced garlic
  • 1 small white onion
  • 1 can canellini beans (any white bean)
  • 2 tbsp. nutritional yeast
  • 1 tbsp. Italian seasoning
  • 1 tsp. each salt + pepper
  • ½ cup almond flour
  • Marinara sauce
  • Spaghetti Squash cooked at 400 for 40 minutes, then pulled.
  1. Preheat oven to 350 F. Line baking sheet with parchment paper
  2. Combine flax and water in medium bowl and set aside.
  3. Put walnuts, mushrooms, garlic, onion in food processor and pulse until roughly combined.
  4. Add in beans, nutritional yeast, seasoning, salt + pepper and pulse until combined, but still thick texture. Mixture should be able to be held together.
  5. Dump mixture into bowl with flax egg and combine.
  6. Add almond flour and stir.
  7. Roll into balls (approx 3 tbsp.) and place on parchment paper.
  8. Bake in oven for 20 minutes, then flip and bake for another 20 minutes.
  9. Serve over spaghetti squash, pasta, salad, zoodles, whatever!


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