Spaghetti and meatballs…veggie style

veggie spaghetti and veggie meatballs

Thanks you, mummy, this was just a I wanted – JD, 5

We’ve been cooking with shop-bought frozen vegetarian meatballs again. The ones from ASDA are really rather good when cooked correctly.

This vegetarian spaghetti and meatballs meal is truly delicious and the recipe makes enough for 6 (we saved some for lunchboxes as it’s lovely cold too).


  • 1 pack frozen veggie meatballs
  • 2 tbsp olive oil
  • 2 courgettes
  • 1 red pepper
  • 1 white onion
  • 3 tins chopped tomatoes
  • 2 cloves of garlic
  • seasoning to taste
  • 500g dried spaghetti


  1. Bake the meatballs on a tray at 200C (180C) for about 10 mins until cooked through
  2. De-seed and dice the pepper
  3. Slice the courgettes finely (I used a cheese slice)
  4. Finely chop the onion
  5. Put the oil in a pan and fry the pepper, courgettes and onion until soft
  6. Mince or finely chop the garlic and add to the pan with the chopped tomatoes and meatballs
  7. Season to taste and leave to simmer, stirring occasionally (it will thicken)
  8. Put the pasta on to boil in plenty of lightly salted boiling water for approx 10-12 minutes
  9. When the pasta is ready, lift it into the sauce and stir through
  10. Serve piping hot, garnished with basil, or top with a nice strong cheese


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  1. says

    We have a variation on this around once a week. The frozen meatballs are my favourite too – but the little ones bizarrely prefer mince, so sometimes I just add that to the sauce.
    You’ve surprised me that you don’t add any herbs at all – as soon as I saw the title I was anticipating what you would use! :D