Vegan High Protein Spaghetti and Meatballs

This dish is pretty well known and a favorite of most kids everywhere. It’s relatively simple to make but packed full of protein which is always a win. Spaghetti and meatballs really are the definition of comfort food. Searching through the cupboard to decide what to make for dinner tonight and spaghetti noodles stood out. Obviously after a tough day at the gym I need some protein with my noodles so why not try to make a meatball.

Shopping list:
💥1 medium onion
💥2 cloves of garlic
💥7 strips of tempeh
💥1 tsp Italian seasoning
💥1/2 tsp cayenne unless you want a spicy meatball
💥1 package Gardein ground
💥1/3 cup nutritional yeast
💥1.5 tbsp olive oil
💥1/4 vegan Parmesan
💥1/2 tsp oregano
💥Spaghetti noodles
💥Your favorite pasta sauce

Directions:
1) Preheat the oven to 375F
2) Boil water to cook pasta as directed on the box
3)Place onion, garlic, tempeh, Italian seasoning, oregano, and cayenne into a food processor and chop it up until there are no large pieces left.
4)In a large bowl add the ground round, the chopped up mixture, olive oil, Parmesan, and nutritional yeast. Mix all together well.
5)Roll mixture into about 1″ diameter balls and place on a lightly greased pan.
6)Place pan in the oven and bake for 17min or until brown, this is where you will add the pasta to the boiling water.
7)Serve meatballs on top of spaghetti with some sauce and enjoy!

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Meatball macros (all of them):
Protein: 86g
Carbohydrate: 45g
Fat: 32g
Fiber: 22g

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