Cheesy Spaghetti & Meatballs

Cheesy Spaghetti & Meatballs

Servings: 4

Lactose Intolerant Dairy Free
Recipe Directions
Nutrition Information



½ box whole grain spaghetti pasta or substitute for homemade


1 Tablespoon extra-virgin olive oil

1 medium onion, chopped

2 gloves garlic, minced

2 cans (28 oz.) whole tomatoes, drained and chopped

3 Tablespoons tomato paste

1 teaspoon dried oregano

Salt and pepper to taste


1 lb. lean ground turkey, chicken or beef

3 garlic cloves, minced

¼ onion, finely chopped

¼ cup parsley, chopped

½ teaspoon salt

½ teaspoon pepper

½ teaspoon oregano

1 egg or egg substitute, beaten

½ cup dry breadcrumbs

¼ cup GO VEGGIE Lactose Free or Vegan Grated Parmesan Topping



Prepare spaghetti according to box instructions or follow your own recipe for homemade pasta.


Heat the olive oil over medium heat and add the onion and cook until soft.

Add the garlic and cook for 2 minutes before adding the rest of the ingredients.

Cook, uncovered until thickened for about 30 minutes. Add salt and pepper to taste.


Preheat oven to 350 degrees and lightly oil a baking sheet.

Mix all the ingredients and shape into 30 meatballs approximately 1" across and place on the prepared baking sheet.

Cook the meatballs for 30 minutes or until cooked through and nicely browned on the outside


Add cooked pasta to a bowl and place meatballs on top.

Pour sauce over the dish and finish with GO VEGGIE Lactose Free or Vegan Grated Parmesan Topping.

Recipe by GO VEGGIE