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No Red Meat Spaghetti with “Meatballs”

No Red Meat Spaghetti with Meatballs is a modern twist on a classicfavourite, offering a delicious and inclusive option for those avoiding redmeat. What makes this recipe special is its versatility—whether you choosesucculent chicken, juicy turkey, or a plant-based alternative, each meatball ispacked with herby flavours and a satisfying tenderness.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 lb 450g ground chicken, turkey, or plant-based meat
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Sauce:
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 can 28 oz / 800g crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • For the Pasta:
  • 12 oz 340g spaghetti
  • Grated Parmesan and fresh parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine all meatball ingredients and mix until well blended.
  3. Shape mixture into 1–1.5 inch meatballs and place on a greased baking sheet.
  4. Bake meatballs for 15–20 minutes until cooked through and lightly browned.
  5. While meatballs bake, heat olive oil in a large skillet over medium heat.
  6. Add onion and cook 3–4 minutes until softened, then add garlic and cook 1 minute.
  7. Stir in crushed tomatoes, basil, oregano, salt, and pepper; simmer for 10 minutes.
  8. Add baked meatballs to the sauce and simmer for another 5 minutes, allowing flavours to combine.
  9. Meanwhile, cook spaghetti according to package instructions; drain.
  10. Serve meatballs and sauce over spaghetti, garnished with grated Parmesan and chopped parsley.

Notes

Chef’s Tips
  • For extra flavour, sear meatballs in a skillet before baking.
  • Use whole wheat or gluten-free pasta if desired.
  • Add sautéed vegetables like zucchini or mushrooms to the sauce for more nutrition.
  • Make ahead: meatballs can be prepared and frozen, then added to sauce when ready to serve.