Nitty Gritty Vegan

Homemade Spaghetti & Vegan Meatballs

Have you ever wanted to make spaghetti and meatballs from scratch? If you said yes, then this is the perfect recipe for you. Except for the pasta, everything is made from scratch. There is one note I’d like to make, which is that the meatballs remind me of Falafel. Maybe that will give you an idea of what to expect. Price wise, this recipe is costs a pretty penny. So, make it for special occasions or just treat yourself! The sauce is the most expensive part, so you could always opt for a cheaper store bought sauce and still make the vegan meatballs, which are the best part!


*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Homemade Spaghetti & Vegan Meatballs

Makes 6 servings


  • 1 lb box of pasta (make sure it’s vegan) $1.50
  • Additional desired toppings

Tomato Sauce:

  • 6 lbs tomatoes of choice (I used Roma tomatoes) $7.50
  • 5-7 garlic cloves $0.25
  • 2 1/2 tbsp olive oil $0.80
  • salt and pepper to taste $0.10
  • 4-5 sprigs of thyme leaves $0.30
  • Total Cost of Sauce: $8.95

Vegan Meatballs:

  • 1 cup cooked lentils or 1/2 cup dry lentils, cooked (I used french green lentils) $0.30
  • 1 cup chopped onion $0.40
  • 4 garlic cloves $0.20
  • 1 cup chopped white mushrooms $1.00
  • 1 tbps olive oil $0.30
  • 3/4 cup panko breadcrumbs (make sure they’re vegan) $0.80
  • 1 tsp fennel seeds $0.40
  • 1 tbsp flax meal + 2tbsp water, soak for 10 minutes $0.10
  • 1/2 tsp salt & 1/2 tsp pepper $0.10
  • 1 tbsp thyme leaves $0.50
  • 1/4 cup vegan Parmesan cheese from Minimalist Baker $2.00
  • Total Cost of Meatballs: $6.10

Total Cost: $16.55

Cost per serving: $2.76



  1. Preheat your oven to 250°F.
  2. Place the whole tomatoes on a baking sheet with raised edges. Drizzle the olive oil over the tomatoes and add the remaining sauce ingredients to the pan. Stir the tomatoes to coat them.
  3. Bake the tomatoes for 4 hours, then let them cool.
  4. Pour everything into a blender and blend until you reach the desired consistency.
  5. Prepare pasta according to package directions. Once cooked, place some of the tomato sauce on the noodles to keep them from sticking. Serve with additional sauce if desired.


  1. In a medium saucepan, cook the lentils for approximately 15 minutes covered with plenty of water. Drain when they are done cooking.
  2. Combine the flax meal and the water, stir, and set aside for 10 minutes.
  3. Prepare remaining ingredients. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and mushrooms to saute until tender, approximately 3 minutes. Add the garlic and saute for another 3 minutes.
  4. Add the lentils, the cooked veggies, 1 tbsp olive oil, the flax mixture, and all remaining ingredients to a food processor. Pulse until combined, scraping down the sides as needed. You want the mixture to be sticky and for it to hold it’s shape when you roll it into balls.
  5. With damp hands, roll the meatball mixture into balls approximately the size of ping-pong balls.
  6. To cook the meatballs, you can fry them in a skillet in oil for a few minutes on each side until browned. The other option with less oil is baking in the oven at 350°F for 30 minutes, flipping halfway through. You can cook them longer if you want them to be crispier. Appearance wise, I suggest the frying option that is in the picture, but flavor wise, I prefer the baked meatballs.
  7. Once everything is ready, you can serve the spaghetti with the meatballs, plus extra vegan Parmesan cheese never hurt anyone. Feel free to add any other toppings or veggies to the spaghetti to make the best meal for you.

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

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