Spaghetti and Meatballs by MyNutriCounter

Spaghetti Marinara with Chickpea “Meatballs”

Spaghetti Marinara with Chickpea “Meatballs”

Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the immune system to lowering blood pressure.  Enjoy this healthy, tasty twist on an Italian classic.

Spaghetti and Meatballs by MyNutriCounter

Love this recipe? Share it with your friends and family now!

  • Serves

    Spaghetti for 3 people, 10 “meatballs”

  • Prep

    20 mins

  • Cook

    20 mins

  • Total Time

    40 mins

  • Dietary

    DF, GF, VEG, V



  • 375g/13.25oz cooked gluten-free spaghetti

For the “Meatballs”

  • 1 tbsp. flaxseed meal
  • 2.5 tbsp. water
  • 75g/2.75oz white onion, minced
  • 15g/0.5oz garlic minced
  • 225g/8oz cooked chickpeas
  • 10g/0.35oz parsley, chopped
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 44g/1.5oz almond meal
  • 25g/1oz gluten-free flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 tbsp. olive oil

For the Marinara Sauce

  • 1 tbsp. olive oil
  • 20g/0.75oz garlic, finely chopped
  • 400g/14oz can crushed tomatoes
  • 1 tsp. red pepper flakes
  • 2 tbsp. balsamic vinegar
  • 1 tsp. maple syrup
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. pepper



  1. Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
  2. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
  3. Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
  4. Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
  5. Mix chickpea puree with almond meal and flour.
  6. Form “meatballs” approximately 30 grams each.
  7. Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
  8. Serve over spaghetti with marinara sauce.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Recipes, Vegan, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *