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–+ servings
Spaghetti 'Meatball' Cups

Spaghetti 'Meatball' Cups

Tired of classic spaghetti? These vegan spaghetti "meatball" cups are healthy, fun and easy to make - little baked spaghetti nests topped with black bean meatballs in a rich tomato sauce.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Choose Serving Size 7

Ingredients 

  • 1 pack spaghetti cooked

For the meatballs:

  • 1 ½ cup oat flour
  • 1 can black beans strained and drained
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp beetroot paste or cooked beetroot
  • 2 cloves garlic
  • 1 white onion chopped
  • 1 Tbsp sesame seeds
  • 1 Tbsp parsley chopped (plus more for garnish)
  • 2 Tbsp psyllium husks
  • 1 Tbsp coconut aminos or soy sauce
  • 2 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp white pepper
  • 1 tsp salt

For the tomato sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 white onion chopped
  • 1 clove garlic finely chopped
  • 1 red bell pepper roasted and peeled
  • 1½ cup crushed tomatoes
  • 1 Tbsp tomato paste
  • 2 Tbsp coconut sugar
  • 2 Tbsp white wine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 Tbsp mustard powder
  • 1 tsp white pepper
  • 1 tsp salt

Instructions

  • Making the meatballs:
  • Line a cutting board with parchment paper.
  • Add all the "meatball" ingredients to a food processor. Blend until smooth.
  • Transfer to a bowl, cover, and let sit for about 10 minutes.
  • Use a tablespoon to measure out each meatball.
  • Scoop a tablespoon of the bean mixture and roll it into a meatball with your hands.
  • Transfer to the prepared cutting board. Repeat with the rest of the bean mixture, then set aside.
  • For the sauce:
  • Heat some oil in a skillet over medium heat. Add the onion and garlic and sauté for about 2 minutes.
  • Add the crushed tomatoes, tomato paste, coconut sugar, white wine, basil, oregano, and mustard powder.
  • Let it simmer for about 4 minutes, then set aside.
  • Add the tomato mixture to a food processor together with the roasted peppers, salt, and pepper.
  • Blend until the mixture is smooth.
  • Heat another skillet with olive oil over medium heat. Add the meatballs and cook, stirring, for about 2 minutes.
  • Add the blended sauce to the meatballs, turn the heat to low, cover, and let it cook for about 7 to 10 minutes.
  • Undercook the spaghetti by 1-2 minutes.
  • Roll the spaghetti into little nests and place one meatball on each. You can grate some nut cheese on top.
  • Bake at 200 degrees C for 5-7 minutes.

Notes

Undercook the spaghetti by 1-2 minutes so the nests finish in the oven, and let the meatball mixture rest 10 minutes so the psyllium can bind.