No-meat Sage Meatballz with Tomato Sauce

Meatballs… but without meat. How can this be?! Thanks to the Meatless Farm, I’ve been able to make my spaghetti and meatball dreams come true! I can’t remember the last time I ate something like this – it must be over 10 years ago at the very least. I had already used half the mince to make something else (oops) so added mushrooms and onion to bulk these babies up. Give it a try and let me know what you think.

Servings: 2




For the meatballs:

  • 200g Meatlesss Farm mince
  • 1 tsp dried sage
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp tomato puree
  • Spray oil
  • 1 onion, very finely chopped
  • 100g mushrooms, very finely chopped

For the spaghetti & sauce:

  • 140g spelt spaghetti (or any other pasta)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1/2 chilli, finely chopped
  • 400g passata (or 1 tin chopped tomatoes)
  • 6 basil leaves, torn in half
  • 1 tbsp tomato puree
  • 6 sage leaves, chopped
  • Salt & pepper to taste
  • 1 tsp mixed italian herbs


  1. To make the meatballs, combine mince, sage, garlic powder, salt and tomato puree in a bowl and set aside
  2. Heat a pan over a medium heat and spray over the oil (4 squirts). Pour in the mushroom and sautee for about 5 minutes. Add the garlic and sautee until everything has softened. Remove from heat, allow to cool for about 5 minuites then transfer into the mince mixture and mix well
  3. Roll into balls and reheat the pan over a medium heat. Spray another 4 squirts of oil then add the meatballs. Cook on the pan for about 10 minutes, shaking every few. Once brown all over, remove from the heat
  4. In the same pan, add the olive oil. Once it has heated up, add the onion and garlic and fry for a few minutes before adding the chilli. Fry for a few more minutes to allow everything to caramelise.
  5. Cook the pasta according to packet instructions in the meantime
  6. Add in the passata/chopped tomatoes and stir. Bring to a boil, then add the basil and tomato puree. Turn the heat down slightly and cover for 3-4 minutes
  7. Carefully remove the lid, and drop the meatballs into the tomato sauce. Put the lid back on and cook for another 3-4 minutes
  8. Remove the lid and stir so the meatballs are covered with sauce. Add the sage leaves. Mix and sprinkle with any extra sage or basil you wish. Finish off by sprinkling over some mixed italian herbs, salt and pepper
  9. Serve with the spaghetti and enjoy!


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