← Back to Search Results
pan-frying European
Spaghetti and Soyballs Recipe-8446

Photo by: Mark Shapiro
Comments: 0


Here’s an old standard with a contemporary vegan twist. You get the health benefits of soy, the great taste of tomato sauce and the satisfaction of comfort food.

Yield:  4 to 6 Servings


  • 8 oz (250 g) spaghetti 
  • ¼ cup (50 ml) dry bread crumbs 
  • 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried) 
  • 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried) 
  • 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour 
  • 1 package (14 oz/420 g) meatless meatballs (see Notes)
  • 4 cups (1 l) tomato sauce (see Notes) 
  • 3 tbsp (45 ml) olive oil
  • Grated vegan Parmesan cheese alternative, optional 


1. In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite. Drain.

2. Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour. Add meatballs and toss until evenly coated. Transfer to a plate, shaking off excess crumb mixture. Set aside.

3. In a pot, heat tomato sauce over low heat until heated through.

4. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds. Add meatballs and cook, turning, until lightly browned and crispy. Using a slotted spoon, transfer to tomato sauce. Simmer, uncovered, for 5 minutes or until heated through.

5. Divide hot spaghetti among plates. Spoon soyballs and sauce over top.


Substitute 14 oz (420 g) soy ground meat alternative for the meatless meatballs. Pinch off small pieces and roll into balls approximately 1 inch (2.5 cm) in diameter.

Soy meat alternatives come in a variety of textures. Those found in the refrigerated section of your supermarket tend to be moister than those found in the frozen section. The moist versions are easiest to work with when forming soyballs.

Use prepared tomato sauce or make your own.

© 2005 Maxine Effenson Chuck and Beth Gurney

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include the optional vegan Parmesan cheese.

403kcal (20%)
72mg (7%)
12mg (20%)
39mcg RAE (1%)
0mg (0%)
1277mg (53%)
2g (11%)
14g (22%)
5mg (29%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?