Spaghetti & Meatless Meatballs | Schnucks

Spaghetti & Meatless Meatballs

Pasta, Pasta & Pizza

Utilizing plant-based ground beef as the base and aquafaba (chickpea liquid) as a binder, these vegan meatballs are beyond brilliant.

40M

6

Utilizing plant-based ground beef as the base and aquafaba (chickpea liquid) as a binder, these vegan meatballs are beyond brilliant.

Ingredients

  • 1 lb. plant-based vegan ground beef (such as Beyond Beef)
  • 1/2 cup Schnucks Panko breadcrumbs
  • 1/2 cup frozen chopped spinach, thawed and squeezed of excess moisture
  • 1/4 cup finely diced onion
  • 2 tbsp. aquafaba (liquid from can of chickpeas) or 1 egg
  • 2 tsp. minced garlic
  • 1 tsp. crushed red pepper (if desired)
  • 1/2 tsp. salt
  • 1 (16 oz.) pkg. Schnucks dried spaghetti
  • 1 (24 oz.) jar pasta sauce of choice
  • chopped fresh parsley (if desired)

Instructions

  1. Preheat oven to 425 degrees. In a medium bowl combine first eight ingredients, working together with your hands until well mixed. Form into 18 meatballs (about 1 1/4 inches in diameter) and arrange on a sheet pan. Lightly coat meatballs with nonstick cooking spray.
  2. Bake 10–12 minutes or until browned and firm, turning once halfway through.
  3. Meanwhile, prepare spaghetti according to package directions and heat pasta sauce in a pot. Serve pasta topped with meatballs and sauce. Garnish with chopped parsley, if desired.

Nutrition Facts

552 CALORIES Per Serving

FAT: 9G

SATURATED FAT: 2G

CHOLESTEROL: 151MG

SODIUM: 977MG

CARBOHYDRATES: 80G

FIBER: 7G

SUGAR: 11G

PROTEIN: 37G

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