Spaghetti and Pescatarian Meatballs
This comforting dish pairs classic spaghetti with vegan meatballs and a simple tomato sauce. Perfect for a healthy take on a beloved favorite.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 large eggs, lightly beaten
- 1/4 cup milk
- Flaky sea salt, to taste
Method
- Cook the spaghetti according to package instructions. Drain and set aside.
- For the sauce, heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 1 minute.
- Stir in the crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally.
- While the sauce is simmering, prepare the meatballs. In a large bowl, combine bread crumbs, Parmesan cheese, parsley, eggs, milk, salt, and pepper. Mix until a uniform mixture forms.
- Form the mixture into small meatballs, approximately 1 inch in diameter.
- In a separate large skillet, heat remaining olive oil over medium heat. Add meatballs in batches and cook until browned on all sides, about 8-10 minutes per batch.
- Once the meatballs are cooked, transfer them to the simmering tomato sauce and let them cook in the sauce for an additional 10 minutes.
- Serve the meatballs and sauce over the spaghetti, garnished with additional Parmesan cheese and parsley, if desired.