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  • Writer's pictureChristie Robson

Spaghetti Bean Balls

Serves 6-7 | Time: 30 minutes | Vegan & GF options

A vegetarian twist on a classic spaghetti meatballs


Bean Balls:
  • 1 x 400g (14oz) tin kidney beans, rinsed and drained

  • 1 x 400g (14oz) tin black beans, rinsed and drained

  • ½ cup sunflower seeds or walnuts

  • Heaped ½ cup rolled oats

  • 2 tablespoons tomato paste

  • 1 clove garlic, minced or a dash of garlic infused extra virgin olive oil

  • 2 tsp dried oregano

  • 1-2 tablespoons fresh chopped basil (or 1 tsp dried basil)

  • 2 tsp soy sauce

  • Salt and pepper to taste

  • 500g dried pasta

  • 700ml (20-23 fl oz) tomato passata / pasta sauce

  • Clove of garlic or garlic infused extra virgin olive oil

  • 800g (14 oz) tinned diced tomatoes

  • 1 big handful of basil leaves, chopped

  • ½ cup grated cheese or ¼ cup nutritional yeast


  1. Preheat oven to 180C/ 356F fan-forced.

  2. In a food processor, blitz seeds/nuts and oats until finely chopped.

  3. Add beans. Blitz until well combined.

  4. Remove blade or transfer mix to a mixing bowl.

  5. Add the remaining ball ingredients. Using a spoon, mix well.

  6. Roll heaped tablespoons of mixture into balls and place on a lined tray. Bake for 15 minutes.

  7. Meanwhile, cook pasta according to instructions; and prepare sauce: In a large sauce pan over low heat, drizzle in oil and optional garlic. Pour in passata, diced tomatoes and basil. Stir well. Add in grated cheese and stir well.

  8. When balls are cooked, add to the sauce and gently stir. Simmer for 10 to 30 minutes, until you’re ready to serve.

  9. Serve with side salad or steamed vegetables.

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