SpaghettiOs Mini Meatballs (Printable Recipe)
Vegan SpaghettiOs with meatballs made in one pot for cozy, nostalgic comfort in 30 minutes.
# Ingredients You'll Need:
→ Mini Meatballs
01 -
14 oz vegan ground sausage
02 -
1/3 cup vegan-friendly Italian-style breadcrumbs
03 -
4 cloves fresh minced garlic
04 -
1 tablespoon fresh minced basil
05 -
1 vegan egg replacer
06 -
2 teaspoons avocado oil
→ SpaghettiOs
07 -
1 large shallot minced
08 -
6 cloves fresh minced garlic
09 -
1/2 cup vegan-friendly dry white cooking wine
10 -
3 cups marinara sauce
11 -
2 cups uncooked annelleti pasta
12 -
2 cups vegetable broth
13 -
1 1/2 teaspoons sugar
14 -
1/2 teaspoon red chili flakes optional
15 -
1 cup vegan parmesan shreds plus more for garnish
16 -
1/2 cup fresh minced parsley plus more for garnish
17 -
Kosher salt to taste
18 -
Fresh cracked black pepper to taste
# Steps to Follow:
01 -
In a large bowl, combine vegan ground sausage, breadcrumbs, garlic, basil, and egg replacer. Mix thoroughly and shape into small meatballs using about 2 teaspoons of mixture per ball.
02 -
Heat avocado oil in a large sauté pan over medium-high heat. Add the meatballs and cook for 5 to 7 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
03 -
In the same pan, add shallot and garlic. Sauté for 1 to 2 minutes until fragrant.
04 -
Pour in the white cooking wine to deglaze, scraping up browned bits. Add marinara sauce, pasta, vegetable broth, sugar, and chili flakes. Stir to combine.
05 -
Bring to a gentle simmer and cook, stirring often, for 12 to 14 minutes until the pasta is al dente.
06 -
Stir in vegan parmesan shreds and parsley until melted and well combined. Return meatballs to pan and heat through.
07 -
Taste and adjust salt and pepper as needed. Serve hot, garnished with additional vegan parmesan and parsley.
# Extra Tips:
01 -
Annelleti pasta can be substituted with ditalini or macaroni if unavailable.
02 -
Mini meatballs can be prepared in advance and stored refrigerated for 3 days or frozen for 3 months.
03 -
If out of vegan parmesan, nutritional yeast or vegan mozzarella are suitable alternatives.
04 -
Reheat leftovers with a splash of broth or water to prevent drying.