Vegetarian Italian Meatballs Marinara with Pasta

Name: Vegetarian Italian Meatballs Marinara with Pasta
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: Meatballs:; 500g Quorn Mince [https://www.quorn.co.uk/products/meat-free-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

(4)

4 out of 5 stars

Leave a review

A dish filled with pasta topped with meatballs made with Quorn Mince and covered with melted cheese.

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.

Italian Food Recipes Vegetarian Mince Recipes Vegan and Vegetarian Family Meal Recipes Vegan & Vegetarian Home Cooking Recipes

Serves 4

140 mins

A Little Effort

766 cals
(Per serving)

20g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

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

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

For the Marinara Sauce

In a large saucepan over a medium heat, sauté onion and garlic in olive oil until onion is translucent
Stir in tomatoes, parsley, dried oregano, salt, sugar, and bay leaf. Cover, reduce heat to low and simmer for 90 minutes
Stir in tomato paste, basil, pepper, and meatballs and allow to simmer for 30 minutes more.

Top sauce over cooked spaghetti and serve!