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Recipes

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 Meat Free Mince

High in protein
Gluten free
Low in saturated fat

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

  1. In a large bowl, combine Quorn Mince, breadcrumbs, parsley, hard cheese, pepper, garlic powder, and beaten egg.
  2. Mix well and form into 20 balls (25g each). Set aside, or refridgerate until needed.

For the Marinara Sauce

  1. In a large saucepan over a medium heat, sauté onion and garlic in olive oil until onion is translucent
  2. Stir in tomatoes, parsley, dried oregano, salt, sugar, and bay leaf. Cover, reduce heat to low and simmer for 90 minutes
  3. 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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