Homemade SpaghettiOs with Mini Meatballs
These vegan homemade spaghettiOs with mini meatballs are the perfect combination of cozy comfort food mixed with childhood nostalgia - consider it the grown-up, cooler version of that canned stuff. Made in one pot and just about 30 minutes, it’s sure to be a family favorite!
Ingredients
For the Mini Meatballs:
- 14 oz vegan ground sausage
- 1/3 cup vegan-friendly Italian-style breadcrumbs
- 4 cloves fresh minced garlic
- 1 tablespoon fresh minced basil
- 1 vegan egg replacer
- 2 teaspoons avocado oil
For the SpaghettiOs:
- 1 large shallot minced
- 6 cloves fresh minced garlic
- ½ cup vegan-friendly dry white cooking wine
- 3 cups marinara sauce homemade or store-bought
- 2 cups uncooked annelleti pasta
- 2 cups vegetable broth
- 1 ½ teaspoons sugar
- ½ teaspoon red chili flakes optional
- 1 cup vegan parmesan shreds plus more for garnish
- ½ cup fresh minced parsley plus more for garnish
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
- Instructions:
- For the meatballs, place all its ingredients, besides the avocado oil, into a large bowl and mix thoroughly to combine. Using your hands, form the mixture into mini meatballs -- I used about 2 scant teaspoons of the mixture for 1 meatball. You should have between 35-40 meatballs.
- Heat the avocado oil in large sauté pan over medium-high heat. Once the oil is hot, add the meatballs and cook until lightly browned on all sides and heated through, tossing periodically, 5 to 7 minutes. Remove the meatballs from the pan with a slotted spoon and set aside.
- To the same pan, add the shallot and garlic, and sauté for 1 to 2 minutes. Pour in the wine to deglaze the pan, scraping up any brown bits at the bottom. Pour in the marinara, uncooked pasta, and broth. Season with the sugar and red chili flakes and cook, stirring often, until the pasta is al dente, 12 to 14 minutes.
- Stir in the vegan parmesan shreds and parsley, continuing to stir until the parmesan has melted.
- Toss in the reserved meatballs, then taste and adjust seasonings, if necessary. Serve immediately with more vegan parmesan and minced parsley and enjoy!
Tried this recipe?Let us know how it was!