Vegetarian Meatballs with Spaghetti Squash

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

Vegetarian Meatballs with Spaghetti Squash-0326

 You know what my favorite thing about vegetarian meatballs is?  They are basically just veggie burgers that are formed into balls and can be enjoyed with tomato sauce either in between little little buns like these sliders or on top of a big bowl of spaghetti squash like this dish that I have for you today!

Vegetarian Meatballs with Spaghetti Squash-0183Vegetarian Meatballs with Spaghetti Squash-0208

If you haven’t noticed by all my recent recipes whose directions read, “put ingredients into the food processor” me and my food processor are pretty good friends these days!  If you can’t blend it, I want nothing to do with it!  Kinda just kidding…  While others are slow cooking everything (I’m so behind the times and don’t even own a slow cooker yet!) I am giving everything a whir (as Ina would say) in my food processor.  And delicious things are happening!

These vegetarian meatballs are made of a mixture of brown rice, white beans, and lots of delicious herbs and spices.  By blending them in the food processor it allows everything to stick together to form these meatballs without using any eggs in the recipe as a binder.  Without adding eggs, not only are they vegan, but you can also eat them without heating them up if you are lazy like me :)

Vegetarian Meatballs with Spaghetti Squash-0261

In all my other spaghetti squash recipes, I have showed you my quick method of just scraping out the small pieces of spaghetti squash and cooking them up in just ten minutes, but for these vegetarian meatballs with spaghetti squash I went all out and roasted the spaghetti squash and then scooped it out so it actually resembles spaghetti.  You could use regular pasta for this recipe, but I think the spaghetti squash makes it nice, light, and less carb heavy since the vegetarian meatballs are made with brown rice and beans.  I hope you enjoy these!  I topped mine with this awesome vegan Parmesan from Minimalist Baker!

Print
Vegetarian-Meatballs-with-Spaghetti-Squash-0326-682x1024

Vegetarian Meatballs with Spaghetti Squash


  • Yield: 4
  • Category: Entree, Gluten Free, Vegan

Ingredients

Spaghetti Squash:

  • 1-2 whole spaghetti
  • Olive oil
  • Salt
  • Pepper
  • Tomato Sauce, homemade or jarred

Vegetarian Meatballs:

  • 1 large clove garlic, minced
  • 1/4 cup chopped onion
  • 2 tablespoons tomato paste
  • 1 1/2 cups cooked brown rice
  • 2 cups cooked white beans, I used cannellini beans
  • 2 tablespoons gluten free bread crumbs, or regular
  • 1 teaspoon ketchup
  • 1/2 teaspoon salt
  • 1 tablespoon chopped cilantro leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Red pepper flakes, to taste
  • Olive oil

Instructions

  1. Pre-heat the oven to 375 degrees Fahrenheit. Cut spaghetti squash in half, lengthwise, rub with olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 30-40 minutes, until fork tender. Once you are ready to assemble dish, use a fork to scoop spaghetti squash out of the skin. Use about 1 whole spaghetti squash per two people, depending on the size.
  2. While spaghetti squash is baking, make the meatballs: heat a pan over medium heat and drizzle with a small amount of olive oil. Add the onion, a pinch of salt, and cook for 3 minutes and then add the garlic and tomato paste. Stir for 1 minute and then take off heat. Place the tomato paste mixture as well as the rest of the meatball ingredients into a large bowl and mix until combined. Add to a food processor and process for a total of 10-15 seconds, scraping down the sides every 3-5 seconds. You want the mixture still slightly chunky. Dump mixture back into the bowl and refrigerate for 30 minutes. Using your hands, form mixture into meatballs. You can make them whatever size you like. You should get 8-10 meatballs.
  3. Heat a large pan over medium heat and coat the bottom with olive oil. Place meatballs in the pan, don’t overcrowd, and cook until they are heated through and browned on the outsides.
  4. Serve meatballs over spaghetti squash and tomato sauce.

 

Vegetarian Meatballs with Spaghetti Squash-0275

Vegetarian Meatballs with Spaghetti Squash-0266

Vegetarian Meatballs with Spaghetti Squash-0317

Vegetarian Meatballs with Spaghetti Squash-0342

 Giveaway Details!!!

***Giveaway is now over and winner has been notified***

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

Comments

    • She Likes Food says

      These ones are so good, Katie! And they really stay together well! I’ve been putting that vegan parm on everything :)

  1. says

    I have yet to make vegetarian meatballs and I really want to. The brown rice and beans here sound great and the meatballs look delicious on the bed of spaghetti squash. This is how food is starting to look more and more, healthy and tasty at the same time! : )

    • She Likes Food says

      They are so food, Monica! And these ones really hold together and have a great texture! Healthy and tasty is the best :)

  2. says

    I have got to make some vegetarian meatballs! That would be perfect for my vegetarian sister. Never would have thought of that. And you know I love spaghetti squash! And I love how we are totally recipe twins with our spaghetti squash and meatballs recipe! Great minds think alike!

    Have a great weekend Isadora!

    • She Likes Food says

      Haha, I love that we both made a version of spaghetti squash and meatballs!! They really are so good! I only started eating spaghetti squash last year and I can’t believe I’ve been missing out on it all these years!

    • She Likes Food says

      Thank you, Leah!! I’m a huge fan of spaghetti squash too! I really don’t know why it look me so long to get into :)

  3. says

    I love your vegetarian meatballs – they look awesome! Great idea to make them in the food processor. I haven’t made spaghetti squash in such a long time, it must taste so good with the meatballs.

    • She Likes Food says

      Thank you, Sherri! I’ve kinda been making everything in my food processor lately! I’ve been eating spaghetti squash all winter and I really don’t want it to end!

  4. says

    I’ve never made veggie balls and was cracking up when you related them to veggie burgers, because: why didn’t I think of that?!! I love this meal! Love the veggie meatballs, all the red sauce and dat spaghetti squash! sluuurp!

    • She Likes Food says

      Thank you, Julia!! I’ve been kinda surviving on veggie burgers and veggie balls lately and it all tastes so good :)

    • She Likes Food says

      Thank you Geraldine! I am totally on the same page and ate the leftovers for lunch three days in a row! I hope you like them if you try them :)

  5. says

    I have never made vegetarian meatballs before, but your recipe looks like a great way to change that! I love how simple the list of ingredients is, which you really can’t guarantee when you’re buying veggie burgers at the grocery store. And freezing them for later is such a great idea!

    • She Likes Food says

      I think you would love them, Julia! They are so good! And so easy to make! You can really throw any different flavors you like in them!

    • She Likes Food says

      Thank you so much! I’ve become obsessed with making these and they really are so easy to make :)

    • She Likes Food says

      Oh no! I didn’t even think about the worcestershire sauce having anchovies! Thanks so much for pointing that out!

  6. carol b says

    Spaghetti squash is my fave. Love it with roasyed cherry tomatoes, garlic and rosemary but definitely going to try these meatballs

    • She Likes Food says

      Roasted cherry tomatoes are my favorites too!! They would be so food with spaghetti squash! I hope you enjoy these meatballs :)

    • She Likes Food says

      Hi Sarah, I haven’t tried it myself but I think that would work fine. I would recommend using medium ground instead of fine though.

Leave a Reply

Your email address will not be published. Required fields are marked *