Spaghetti and Not-Meatballs

Serve this vegetarian dish with crusty French bread.

Serves: 4Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

Serves: 4


  • 4 cups marinara sauce
  • 3⁄4 cup pine nuts, finely processed in food processor
  • 4 eggs
  • 2⁄3 packet onion soup mix
  • 2 cups grated Asiago cheese
  • 1 cup seasoned breadcrumbs
  • 1 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • 1 lb. spaghetti, cooked
  • 4 Tbsp. Parmesan cheese


  • Preheat oven to 375°F. Mix together the pine nuts, eggs, onion soup mix, cheese, breadcrumbs, Italian seasoning, and garlic. Form into not-meatballs.
  • Place balls on a lightly greased baking sheet and bake for 30 minutes or until balls are browned. Turn meatballs every 10 minutes.
  • Heat marinara in a large saucepan. When the meatballs are browned, transfer them to the marinara sauce and simmer on low for 45 minutes–1 hour.
  • Serve over hot spaghetti sprinkled with Parmesan cheese.