Description

Spaghetti O’s with Meatballs is a comforting and nostalgic dish combining tender pasta rings with flavorful meatballs in a rich tomato sauce enhanced by smoked turkey bacon and plant-based cheese. This easy-to-make recipe is perfect for a quick lunch or cozy dinner, delivering heartwarming flavors and satisfying textures in under 30 minutes.

Ingredients

Scale

Pasta and Sauce

1 cup pasta rings (gluten-free option available)
1 can (14 oz) crushed tomatoes (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
1 small onion, finely chopped
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste

Meatballs

250g ground beef
250g ground turkey
2 strips smoked turkey bacon, finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
1 teaspoon natural gelling agent

Finishing

1/2 cup shredded plant-based cheese (mozzarella or cheddar plant-based)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Olive oil, for cooking

Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, ground turkey, finely chopped onions, minced garlic, smoked turkey bacon bits, paprika, salt, black pepper, fresh parsley, and a natural gelling agent. Mix gently until combined without overworking to maintain tender meatballs. Roll the mixture into small bite-sized meatballs and set aside.
Cook the Meatballs: Heat a splash of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them evenly on all sides until golden and cooked through. Remove from the skillet and place on paper towels to drain excess fat.
Make the Sauce: In the same skillet, add minced garlic and chopped onions. Cook until softened and fragrant. Pour in crushed tomatoes, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and black pepper. Stir well and simmer gently for about 10 minutes until the sauce thickens and flavors meld.
Cook the Pasta Rings: While the sauce simmers, cook the pasta rings in boiling salted water until al dente following package instructions. Drain and rinse to prevent sticking.
Combine and Add Cheese: Gently fold the cooked pasta rings and meatballs into the simmering tomato sauce. Stir in shredded plant-based cheese allowing it to melt smoothly into the dish. Finish by adding chopped fresh basil and parsley for freshness and color.

Notes

Use fresh herbs added toward the end of cooking to preserve their aroma.
Cook meatballs in batches without overcrowding to develop a nice crust.
Monitor pasta cooking time closely to maintain texture and prevent mushiness.
Simmer the sauce gently on low heat for deeper flavors without breaking down the tomato base.
Adjust spices gradually and taste as you go for balanced flavor.
For serving, garnish with fresh basil, additional plant-based cheese, and a drizzle of extra virgin olive oil.
Pairs well with green salad or roasted garlic bread for a full meal.
Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
Reheat gently on stovetop or microwave adding a splash of water or vegetable broth if sauce thickens too much.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 60 mg

Keywords: Spaghetti Os, Meatballs, Plant-based cheese, Smoked turkey bacon, Comfort food, Quick recipe, Gluten free pasta