Description

This Baked Spaghetti and Meatballs recipe delivers a comforting and hearty meal perfect for any dinner table. Featuring tender meatballs made from ground beef or lamb blended with savory herbs and spices, simmered in a vibrant natural tomato sauce, and baked together with al dente spaghetti and topped with melted plant-based cheese. The one-pan baking method ensures convenience and rich flavors, enhanced by natural vegetarian Worcestershire sauce and balanced with apple cider vinegar. Adaptable and satisfying, this dish is ideal for family dinners or casual gatherings.

Ingredients

Scale

Meatballs

1 lb ground beef or lamb
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup breadcrumbs
1 tbsp vegetarian Worcestershire sauce (natural)
1 tsp apple cider vinegar
2 tbsp chopped fresh parsley
Salt and pepper, to taste

Spaghetti and Sauce

8 oz classic spaghetti noodles
3 cups tomato sauce (natural)
2 cloves garlic, minced
2 tbsp chopped fresh basil
1 tbsp apple cider vinegar
1/2 tsp natural gelling agent

Topping

1 cup shredded plant-based cheese

Instructions

Prepare the Meatballs: In a large bowl, combine ground beef or lamb with finely chopped onion, minced garlic, breadcrumbs, vegetarian Worcestershire sauce (natural), apple cider vinegar, chopped parsley, salt, and pepper. Gently mix until just combined, then shape the mixture into evenly sized meatballs about the size of a golf ball to ensure they remain juicy and cook evenly.
Brown the Meatballs: Heat a drizzle of olive oil in a skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. This seals in flavor and improves texture. Meatballs do not need to be fully cooked at this stage as they will finish baking in the sauce.
Cook the Spaghetti: While browning the meatballs, bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, as it will continue cooking in the oven. Drain and set aside for later assembly.
Prepare the Tomato Sauce: In a baking dish, combine the natural tomato sauce, minced garlic, chopped fresh basil, apple cider vinegar, and natural gelling agent. Stir well to create a balanced and vibrant sauce that flavors the entire dish.
Assemble the Dish: Add the partially cooked spaghetti into the tomato sauce and toss until evenly coated. Nestle the browned meatballs evenly throughout the pasta. Sprinkle the shredded plant-based cheese on top to form a luscious topping once baked.
Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the plant-based cheese is bubbly and lightly golden, creating an irresistible baked texture.

Notes

Use room temperature ingredients to help meatballs hold together better and cook evenly.
Do not overmix the meatball mixture to ensure tender and juicy results.
Precook pasta slightly less than al dente to prevent mushiness after baking.
Cover while baking initially to trap moisture and keep meatballs juicy.
Let the baked dish rest for 5 minutes before serving to allow flavors to settle.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 7g
Sodium: 650mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg

Keywords: baked spaghetti, meatballs, plant-based cheese, vegetarian Worcestershire sauce, tomato sauce (natural), one-pan meal, family dinner, comfort food