Spaghetti with Meatballs
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Enjoy a comforting, plant-based twist on a classic family favourite. These Jungle Jack meatballs are herb-infused, golden on the outside, tender inside, and smothered in rich marinara sauce—perfectly paired with spaghetti for a satisfying weeknight dinner.
Ingredients
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1 can Jungle Jack
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3 tablespoons of your favourite spice blend (We’ve used a mix of dried oregano, rosemary, thyme and basil)
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1.5 tsp sweet paprika
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Salt and freshly ground black pepper to taste
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¼ cup water
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1 large jar (32 oz) good quality marinara sauce or use homemade
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3 tbsp olive oil
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1 pound spaghetti
Directions
In a large bowl, combine the Jungle Jack, salt, pepper, dried herbs, and paprika.
Mix gently for about 2–3 minutes until you can form meatballs—do not overwork the mixture.
Roll into golf ball-sized meatballs.
To fry: Cook on medium heat in a skillet with olive oil for 4–5 minutes until golden.
OR To bake: Preheat oven to 180°C. Place meatballs on an ungreased, oiled baking sheet. Bake for 10 minutes, flip, and bake another 10 minutes until browned and nearly cooked through.
In a large skillet, heat your marinara sauce. Add meatballs, stir to coat, and simmer for 8–10 minutes until the flavours meld.
Cook the spaghetti according to package instructions.
Toss the cooked pasta with the sauce and meatballs.
Taste and adjust seasoning if needed. Serve warm with grated cheese and chopped parsley, if desired.