Vegan Spaghetti & Meatballs

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This recipe uses Good Mix Burger Mix made from certified organic ingredients to create flavorful, high fibre, protein-packed vegan meatballs. Combined with fresh veggies, spices, and a rich tomato passata sauce, it’s served over gluten-free spaghetti for a hearty, healthy comfort meal. Gluten-free, dairy-free, and vegan. Find this meal in our Gluten & Dairy Free and Healthy Vegan Meal Plans.

INGREDIENTS

Serves 6 (Makes around 30 Mini Meatballs)

1 Bag of Good Mix Burger Mix
½ medium zucchini grated and squeezed dry
1 medium carrot grated
1/3 to ½ cup of besan (chickpea) flour
Corn flour for rolling
Avocado or Extra Virgin Olive Oil for frying
1 bottle of organic tomato passata
3 tablespoons of dried oregano
2 teaspoons of pink Himalayan Salt
1 teaspoon of freshly ground black pepper
1 vegan stock cube (optional)
500 gr packet of gluten free spaghetti

METHOD

Empty contents of Good Mix Burger mix into a mixing bowl and add water and oil as per the bag instructions.
Add your grated vegetables and around 1/3 cup of besan flour. Enough to hold the mixture together. You will know if you require extra flour or if it is dry, add a little more oil.
Roll the mixture into mini meatballs and place in the refrigerator for at least 1 hour to set.
Remove the meatballs from the fridge and roll in corn flour.
Fry the meatballs in enough oil to cover half way up the meatballs in the fry pan. Turn regularly and fry on medium heat until golden brown and crunchy.
Remove the meatballs from the pan, then add to the tomato passata and spices. Simmer the sauce covered for 45 minutes to 1 hour.
Once the sauce is cooked, return the meatballs to the sauce and simmer together for a few more minutes.
Cook the gluten free pasta in 3 litres of rapidly boiling water with salt.
Once the pasta is cooked, pour over the sauce and meatballs.