Spaghetti & 'Meatballs'
Prep time
Cook time
Total time
A vegetarian spin on an italian classic. Easy, hearty food which will make you wonder why you ever ate real meatballs in the first place!
Recipe type: Vegetarian
Cuisine: Italian
Serves: 6
  • 1 packet dried spaghetti
  • salt, for seasoning
  • pepper, for seasoning
  • For the 'Meatballs':
  • 400 g tinned black beans
  • 6 large Portobello mushrooms, chopped
  • 1 large onion
  • ¾ teaspoon garlic, minced
  • ½ cup quick cooking oats
  • 30 g parmesan cheese, grated
  • ½ cup breadcrumbs
  • 1 tsp dried or fresh parsley, chopped
  • 1 pinch cayenne pepper
  • 1 tsp dried or fresh oregano, chopped
  • 1 egg
  • For the pasta sauce:
  • Fresh basil leaves for garnish (optional)
  • 1 red onion, chopped
  • 1 Tbsp olive oil
  • 400 g tin of chopped tomatoes
  • 1 Tbsp balsamic vinegar , or red wine vinegar
  • 2 bay leaves
  1. Add olive oil to a frying pan and add the mushrooms, onions, garlic and fry on a low heat until all the liquid has gone from the mushrooms and the onions are translucent and soft.
  2. Remove the pan from the heat.
  3. Add to the mushrooms/onions the oats, breadcrumbs, parmesan cheese, black beans, parsley, oregano, salt, pepper, cayenne pepper and mix.
  4. Add the egg to the mixture and stir in well.
  5. Roll into balls, cover with plastic film, and leave in the fridge for 20 minutes (the longer the better).
  6. Heat a pan with olive oil and fry the 'meatballs' so that they are brown on each side and cooked through.
  7. Cook your spaghetti as per packet instructions.
  8. In a large saucepan add 1 tablespoon olive oil and fry the onion until the onion is translucent but not brown.
  9. Add the tomatoes, vinegar and bay leaves.
  10. Cook for 7 minutes until everything has reduced a little.
  11. Mix the meatballs in with the sauce and then serve on top of the spaghetti.
  12. Garnish with a couple of basil leaves and a sprinkling of parmesan cheese.
Recipe by Pineapple Pineapple at