Spaghetti with Vegetarian Meat Balls Recipe


Preparation Time5 MinCooking Time1 Hr 35 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
SpecialityMain Ingredient


 Onions3 , diced
 Mushrooms1⁄2 Pound, sliced
 Olive oil4 Tablespoon
 Canned tomatoes30 Ounce (1 No. 2 1/2 Can)
 Tomato paste1 Can (10 oz)
 Oregano1⁄2 Teaspoon
 Onions2 , chopped
 Celery stalks1 , chopped
 Carrots3 , grated
 Butter6 Tablespoon
 Eggs5 , beaten
 Matzo meal1 1⁄2 Cup (24 tbs)
 Cooked green peas2 Cup (32 tbs)
 Kosher salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Spaghetti1 Pound, cooked, drained
 Grated swiss cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 1411 Calories from Fat 395

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 17.6 g87.8%

Trans Fat 0 g

Cholesterol 319.9 mg

Sodium 992.1 mg41.3%

Total Carbohydrates 217 g72.5%

Dietary Fiber 19.3 g77.3%

Sugars 24.6 g

Protein 50 g100.3%

Vitamin A 237.5% Vitamin C 106.1%

Calcium 33.5% Iron 69.7%

*Based on a 2000 Calorie diet


1) Take a skillet and heat oil in it. Add mushrooms and onions. Cook for about 10 minutes.
2) Add tomato paste, tomatoes and oregano.
3) Cover and cook over low heat for about 1 hour.
4) Adjust the seasonings, if required.
5) Take a saucepan and heat half the butter in it. Add onions, carrots and celery. Cook for about 15 minutes. Let stand to cool completely.
6) Add 1 cup matzo meal, eggs, peas, pepper and salt. Shape the mixture to small balls.
7) Roll the prepared balls in the remaining matzo meal.
8) Take a heavy skillet and melt remaining butter in it. Add the balls and fry until brown.

9) Place the meat balls over spaghetti and pour the sauce. Serve with grated cheese.