Spaghetti and homemade meatballs recipe

These turned out so good. They’re delicious and pack quite a bit of protein. The whole family loved them and are eager for me to make some more. I kept the leftover meatballs in the fridge for two days, so it’s safe to make a larger batch as they will keep if not eaten immediately.


Serves: 2
Preparation time: 10 minutes
Cooking time: 12 minutes


  • spaghetti

For the meatballs:

  • ½ 400g can chickpeas, rinsed
  • 1 small onion
  • handful basil leaves
  • handful parsley leaves
  • 75g bread
  • 1 tsp paprika
  • 2 tbsp nutritional yeast
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 1 tsp oil

For the tomato sauce:

  • 160g tomatoes, roughly chopped
  • 2 tbsp tomato purée
  • 1/2 tsp mixed herbs
  • salt and pepper, to taste


  1. Cook your spaghetti according to the packet’s instructions.
  2. Place the bread in a food processor and blitz for a few seconds until breadcrumbs form. Add the rest of the ingredients for the meatballs except for the oil and blitz for about 30 seconds to form a pâté.
  3. Tip out onto a work surface, divide into 10 roughly equal-sized pieces, and roll into balls.
  4. Heat an oiled saucepan over medium heat, add the meatballs and fry for 5 minutes, turning often to make the outside evenly crisp.
  5. Add all the ingredients for the tomato sauce to the saucepan and cook for a further 2-3 minutes, stirring occasionally.
  6. Drain the pasta, add to a bowl, spoon on the meatballs and tomato sauce, and then serve.
Nutritional information
Each serving (not including spaghetti) approximately contains:
  • Calories: 291 kcal
  • Fat: 6.4g
  • Carbohydrates: 43.8g
  • Protein: 13.7g

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