Vegan Italian meatballs with spaghetti

Vegan Italian meatballs with spaghetti

Made with Double Concentrated Tomato Paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

(COOK TIME: 60+ min)



For the Vegan Italian meatballs

  • 1/2 cup walnuts
  • 1/2 cup onion
  • 3 cloves garlic
  • 1 cup carrot, finely chopped to 1/2
  • 2 tablespoons chia seeds
  • 400 g tin of lentils
  • 1/2 cup of breadcrumbs
  • 2 tablespoons MuttiĀ® Double Concentrated Tomato Paste
  • pinch of salt
  • handful of dried oregano

For the sauce

  • 1 onion
  • 2 cloves garlic finely chopped
  • 400 g tin of Mutti Polpa Crushed Tomatoes
  • 1 packet of spaghetti
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  1. For the vegan Italian meatballs:
  2. Finely chop or process 1/2 cup of walnuts & set aside.
  3. Process 1 onion (1/2 cup), garlic cloves and carrot.
  4. Cook the onion and carrot mix in a little olive oil until golden & set aside to cool.
  5. Mix chia seeds and 1/4 cup of water. Set aside until it forms a thick gel (5mins).
  6. Drain & rinse lentils. Set aside.
  7. Mix breadcrumbs, Mutti Tomato Paste, dried oregano and a pinch of salt together. Use a potato masher to gently mash all ingredients including those that were set aside. Be sure to keep a little texture of the lentils.
  8. Using your hands, roll the mixture into roughly 3cm size balls.
  9. Cook in a hot oven until golden, turning regularly.
  10. For the sauce:
  11. Heat saucepan with olive oil over medium heat. Fry onion and garlic. Once translucent, add a tin of Mutti Polpa Crushed Tomatoes. Add salt to taste & cook on low until sauce thickens and becomes rich in colour.
  12. Cook spaghetti as per packet instructions.
  13. Serve spaghetti with the Mutti sauce and top with vegan Italian meatballs.

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