Classic Spaghetti Fricadelli with Veggie Balls

10 people

cook time 20-30 minutes


  • 100 ml olive oil
  • 2 yellow onions (chopped)
  • 3 garlic cloves (chopped)
  • 2000 g crushed tomatoes
  • salt
  • Santa Maria ground black pepper
  • 800 g spaghetti
  • 100 ml rapeseed oil
  • 700 g Pulled Oats® Veggie Balls (Classic)
  • 200 g grated parmesan
  • 100 g fresh basil


  1. Heat the olive oil in a pot, add the chopped onion and garlic, fry for 3 minutes, stirring constantly. Pour in the crushed tomatoes, and bring to a boil. Reduce the heat and let the sauce simmer for at least 15 minutes. Season with salt and black pepper. Bring a pot of water to a boil, add salt and pasta. Cook according to the instructions on the packet. Set the oven to 200C.
  2. Mix the veggie balls with the oil, spread out on a baking tray and roast in the oven for 8 minutes. Mix the cooked pasta with the tomato sauce. Add the roasted veggie balls and finish off by sprinkling parmesan and fresh basil leaves over the dish.

Categories: Italian, Lactose-free, Main Dish, Milk-free, Vegetarian

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