Vegetarian Italian Meatballs Marinara with Pasta
It's pasta night! For an authentic Italian meal, serve up mouth-watering homemade vegetarian meatballs in a rich marinara sauce using Quorn Mince. An excellent weeknight meal and always a family winner.
Serves 4 - 5
140 mins
A Little Effort
766 cals
(Per serving)
20 g of fat
Made with Quorn Mince
High in protein
Gluten free
Low in saturated fat
No soy
Ingredients
- Meatballs:
- 500g Quorn Mince
- 1 cup breadcrumbs
- 1 tbsp dried parsley
- 1 tbsp grated vegetarian hard cheese
- ¼ tsp ground black pepper
- 1/8 tsp garlic powder
- 1 egg, beaten
- Marinara Sauce
- ¾ cup chopped onion
- 5 cloves garlic, minced
- ½ cup olive oil
- 2 cans (28 ounce) whole peeled tomatoes
- 2 tbsp chopped parsley
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp white sugar
- 1 bay leaf
- 1 can (6 ounce) passata
- ¾ tsp dried basil
- ½ tsp ground black pepper
- To serve:
- 500g cooked spaghetti
Method
For the Meatballs
- In a large bowl, combine Quorn Mince, breadcrumbs, parsley, hard cheese, pepper, garlic powder, and beaten egg.
- Mix well and form into 20 balls (25g each). Set aside, or refridgerate until needed.
For the Marinara Sauce
- In a large saucepan over a medium heat, sauté onion and garlic in olive oil until onion is translucent
- Stir in tomatoes, parsley, dried oregano, salt, sugar, and bay leaf. Cover, reduce heat to low and simmer for 90 minutes
- Stir in tomato paste, basil, pepper, and meatballs and allow to simmer for 30 minutes more.
Top sauce over cooked spaghetti and serve!
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