• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Lifestyle
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipe » Spaghetti Vegetarian Quinoa Meatballs (healthy-ish, gluten-free option)

    Posted on: Feb 20, 2013 · Modified: Jul 13, 2020 by honeywhatscooking · 81 Comments

    Spaghetti Vegetarian Quinoa Meatballs (healthy-ish, gluten-free option)

    127 shares
    Jump to Recipe

    Spaghetti Vegetarian Quinoa Meatballs recipe with step by step photos. Healthy Spaghetti Vegetarian Quinoa Meatballs.. so good you'll be able to fool a red meat eater.Spaghetti Vegetarian Quinoa Meatballs (healthy-ish, gluten-free option)

    Nothing is better than Spaghetti Vegetarian Quinoa Meatballs. I know all you red meat eaters just got the WTF look across your face. Okay okay, wipe that look off your face.  Allow me to rephrase.Spaghetti with Vegetarian Quinoa Meatballs

    After “real” meatballs, nothing is better than Spaghetti Vegetarian Quinoa Meatballs.  How’s that?  Spaghetti with Vegetarian Quinoa Meatballs

    Although I don’t eat red meat, I have nibbled at “real” meatballs on a couple occasions (@Lavo, Las Vegas) and they do undoubtedly taste better than any vegetarian/vegan meatball recipe out there. Spaghetti with Vegetarian Quinoa Meatballs

     

    But since we are all here to promote good health, here’s to second-best – Spaghetti Vegetarian Quinoa Meatballs made with quinoa and mushrooms and breadcrumbs and Parmesan cheese and basil and then rolled into little balls and baked off in the oven.quinoa meatballs 108

    Even my “picky eater” husband who isn’t a fan of quinoa or mushrooms for that matter L-O-V-E-D these quinoa meatballs, and thus I am pretty confident most people will enjoy this dish.  quinoa meatballs 160

    For this recipe, I strongly recommend buying a really “good quality” marinara sauce since the bulk of the flavor is in the sauce. My recommendation is Rao’s Homemade Marinara Sauce which is nothing short of perfection.  I can’t stop raving about it, and just like I, you will be transformed to Italy after just one bite.  Seriously! For all you meat lovers, you don't need meat to go wild.  Enjoy!quinoa meatballs 209

    spaghetti vegetarian quinoa meatballs are:

    Meatless
    Vegetarian
    Flavorful
    Whole-Wheat
    Healthy-ish
    Good Source of Protein
    High Fiber
    Nutritious
    Gluten-Free option (use GF pasta)
    quinoa meatballs 212

    How to make Spaghetti Vegetarian Quinoa Meatballs recipe step by step?

    Prep and Cook

    1. Start by cooking the quinoa.  This is what you should have once it is done.  Fluff with a fork and set aside.
    quinoa meatballs 021
    2. Chop the onion, garlic, and mushrooms.
    quinoa meatballs 022
    3. Heat a large skillet on medium heat, once hot, add a tablespoon of EVOO, add crushed red pepper and wait till you hear a sizzle.
    quinoa meatballs 028
    4. Add the onion and season with salt and black pepper.  Cook until soft, just a few minutes.quinoa meatballs 031
    5. Add the garlic and thyme and cook for about 30 seconds.quinoa meatballs 034
    6. Add the mushrooms and season with salt.  Allow the mushrooms to cook for about 10 minutes or until browned.
    quinoa meatballs 036

     

    7. Once the mushrooms brown, add 3 tablespoon of Marinara Sauce.
    quinoa meatballs 038quinoa meatballs 040

    8. Stir all the ingredients together and turn off the stove.  Save the skillet for later use.quinoa meatballs 041
    9. At this time preheat the oven at 350 degrees.quinoa meatballs 052
    10. Add the quinoa to a mixing bowl.
    quinoa meatballs 044
    11. Add the sautéed mushrooms to the quinoa.  quinoa meatballs 046
    12. While the mushrooms cool, grate some parmesan cheese and chop some basil.quinoa meatballs 048
    13. Add the cheese and basil to the quinoa and mushrooms.quinoa meatballs 049
    14. Add the breadcrumbs and egg.
    quinoa meatballs 053
    15. Mix all the ingredients so everything is well incorporated.quinoa meatballs 057
    16. Coat a baking tray with Sunflower Oil.  Dampen your hands and use a 1 tablespoon measurement to form little quinoa balls.
    quinoa meatballs 061
    17. You should have around 18.  Into the oven for 15-25 minutes, however I baked mine for 25 minutes.  Oven temperatures vary so check after 15 minutes and then every 5.quinoa meatballs 062

    for the sauce & pasta

    1. While the quinoa meatballs bake, you can clean up, and then heat a pot of water for the pasta, and chop up some basil.
    quinoa meatballs 064quinoa meatballs 067
    2. Once the patties are done, using a flat stainless steel turner “gently” scrape the quinoa meatballs off the baking tray.
    quinoa meatballs 072
    3. Add the quinoa patties to the original skillet you were using.  quinoa meatballs 077
    4. Turn on the stove, once hot, add a teaspoon of EVOO and crushed red pepper, wait for the pepper to sizzle.

    quinoa meatballs 078

    5. Now add your favorite Marinara Sauce.
    quinoa meatballs 082
    6. Season with very little salt (if need be) and ½ teaspoon of black pepper.quinoa meatballs 086
    7. Add a handful of the chopped fresh basil leaves.quinoa meatballs 091
    8. Cover with a lid and simmer on low heat (dial #3).  About 7 minutes.quinoa meatballs 093
    9. Follow the instructions on the box and cook the spaghetti until perfectly al dente.quinoa meatballs 089
    10. Check on the sauce, this is what you should have.  Looks like real meatballs, huh?quinoa meatballs 095
    11. Using tongs, add the hot spaghetti directly into the sauce.  quinoa meatballs 098
    12. GENTLY TOSS so you do not break up the quinoa meatballs.  Add ¼ cup or less of reserved pasta water if you want to thin out the sauce slightly.
    quinoa meatballs 101
    13. Serve immediately.  So comforting and tasty.  I was full after just 1 bowl since quinoa is packed with protein.  Love it!
    quinoa meatballs 203

    Enjoy!

    Spaghetti Vegetarian Quinoa Meatballs

    Vegetarian, Healthyish, Gluten-Free option.
    Healthy Spaghetti Vegetarian Quinoa Meatballs.. so good you'll be able to fool a red meat eater.
    No ratings yet
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Italian Inspired
    Servings 4 servings

    Ingredients
      

    for the quinoa meatballs

    • ¼ cup + 2 tbsp quinoa, uncooked
    • 1 tablespoon olive oil
    • ½ teaspoon crushed red pepper
    • 1 small white onion, chopped
    • 2 cloves garlic, chopped
    • 1 teaspoon thyme
    • 8 ounces baby bella mushrooms, chopped
    • 3 tablespoon Rao’s Homemade Marinara Sauce, or use your favorite marinara
    • ¼ teaspoon black pepper
    • salt to taste
    • 3 tablespoon parmesan cheese
    • 3 tablespoon fresh basil
    • 1 egg
    • ¼ cup Italian Style Bread Crumbs

    for the sauce

    • 1 teaspoon olive oil
    • 1 teaspoon crushed pepper flakes
    • 32 ounces Rao’s Homemade Marinara Sauce
    • ½ teaspoon black pepper
    • salt to taste

    for the pasta

    • 13.25 ounces whole-wheat spaghetti

    Instructions
     

    Prep & Cook

    • Start by cooking the quinoa.  This is what you should have once it is done.  Fluff with a fork and set aside.
    • Chop the onion, garlic, and mushrooms.
    • Heat a large skillet on medium heat, once hot, add a tablespoon of EVOO, add crushed red pepper and wait till you hear a sizzle.
    • Add the onion and season with salt and black pepper.  Cook until soft, just a few minutes.
    • Add the garlic and thyme and cook for about 30 seconds.
    • Add the mushrooms and season with salt.  Allow the mushrooms to cook for about 10 minutes or until browned.
    • Once the mushrooms brown, add 3 tablespoon of Marinara Sauce.
    • Stir all the ingredients together and turn off the stove.  Save the skillet for later use.
    • At this time preheat the oven at 350 degrees.
    • Add the quinoa to a mixing bowl.
    • Add the sautéed mushrooms to the quinoa.
    • While the mushrooms cool, grate some parmesan cheese and chop some basil.
    • Add the cheese and basil to the quinoa and mushrooms.
    • Add the breadcrumbs and egg.
    • Mix all the ingredients so everything is well incorporated.
    • Coat a baking tray with Sunflower Oil.  Dampen your hands and use a 1 tablespoon measurement to form little quinoa balls.
    • You should have around 18.  Into the oven for 15-25 minutes, however I baked mine for 25 minutes.  Oven temperatures vary so check after 15 minutes and then every 5.

    for the sauce + pasta

    • While the quinoa meatballs bake, you can clean up, and then heat a pot of water for the pasta, and chop up some basil.
    • Once the patties are done, using a flat stainless steel turner “gently” scrape the quinoa meatballs off the baking tray.
    • Add the quinoa patties to the original skillet you were using.
    • Turn on the stove, once hot, add a teaspoon of EVOO and crushed red pepper, wait for the pepper to sizzle.
    • Now add your favorite Marinara Sauce.
    • Season with very little salt (if need be) and ½ teaspoon of black pepper.
    • Add a handful of the chopped fresh basil leaves.
    • Cover with a lid and simmer on low heat (dial #3).  About 7 minutes.
    • Follow the instructions on the box and cook the spaghetti until perfectly al dente.
    • Check on the sauce, this is what you should have.  Looks like real meatballs, huh?
    • Using tongs, add the hot spaghetti directly into the sauce.
    • GENTLY TOSS so you do not break up the quinoa meatballs.  Add ¼ cup or less of reserved pasta water if you want to thin out the sauce slightly.
    • Serve immediately.  So comforting and tasty.  I was full after just 1 bowl since quinoa is packed with protein.  Love it!

    Nutrition

    Calories: 508kcalCarbohydrates: 94gProtein: 23gFat: 9gSaturated Fat: 2gCholesterol: 43mgSodium: 1397mgPotassium: 1321mgFiber: 5gSugar: 12gVitamin A: 1615IUVitamin C: 20mgCalcium: 155mgIron: 7mg
    Keyword Meatballs, Pasta, Quinoa
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
    « Dining at Revel | Atlantic City, NJ
    Avocado Fried Egg Biscuit Sandwich »

    Reader Interactions

    Comments

    1. Parita says

      February 20, 2013 at 1:08 pm

      Making these this weekend! I love the bake and pan cook method. Probably makes them a little crispy, which I love!

      Reply
    2. Lauren says

      February 20, 2013 at 3:06 pm

      I've been wanting to make vegetarian meatballs! Totally making these for dinner this week. Thanks, Nisha!

      Reply
    3. Harsha Vadlamani says

      February 20, 2013 at 5:21 pm

      Bookmarking this recipe. I have been searching a lot for vegetarian meatballs and finally found the one. I am gonna make this soon.

      Reply
    4. Dixya says

      February 20, 2013 at 6:57 pm

      absolutelyyyyyyyyyy digging this recipe. I have never made it before now i will. I have never tried that Rao's sauce however my current fav is Ragu's No Sugar Added Tomato Basil 🙂

      Reply
    5. eatgood4life.blogspot.com says

      February 20, 2013 at 10:51 pm

      OMG, this looks fantastic. I have never heard of quinoa meatballs but this is a great idea. I think this is my favorite dish you have made, but then again I have a few favorite of yours. I am so pining this and hopefully making soon 🙂

      Reply
    6. Akila says

      February 21, 2013 at 3:24 am

      Wow... Clear n beautiful explanation... Any replacement for Mariana sauce ?
      Event: Dish name starts with Q till Feb 28th

      Reply
    7. honeywhatscooking says

      February 21, 2013 at 3:58 am

      @Akila - I love Rao's Homemade Marinara, if you can get that, you won't be dissapointed. My backups are Barilla Marinara and Classico Marinara. Or you can just make it at home. hope that helps.

      Reply
    8. honeywhatscooking says

      February 21, 2013 at 3:58 am

      @eatgood4life - Thank you.. haha, a few favorites, I have to try some of your chicken recipes too, just don't cook meat at home. Let me know how it turns out. 🙂

      Reply
    9. honeywhatscooking says

      February 21, 2013 at 3:59 am

      @Dixya - If you make this, let me know how it turns out, can't wait for you to try it.

      Reply
    10. honeywhatscooking says

      February 21, 2013 at 3:59 am

      @Harsha - thanks... hope it works out for you.

      Reply
    11. honeywhatscooking says

      February 21, 2013 at 4:00 am

      @Lauren - you are welcome. let me know how it turns out, make sure you try it with Rao's, the sauce will make all the difference.

      Reply
    12. honeywhatscooking says

      February 21, 2013 at 4:01 am

      @Parita - you can totally saute the meatballs for 5 minutes with EVOO once you take them out of the oven, I'm sure it will make them crispier. let me know how they turn out. Thanks. 🙂

      Reply
    13. Mushrooms Canada says

      February 21, 2013 at 5:42 pm

      I've never tried these before, but oh my goodness am I going to now!! What's not to love?? Quinoa, mushrooms..?? So good! Thanks for sharing...

      -Shannon

      Reply
    14. Lawyer Loves Lunch says

      February 21, 2013 at 6:38 pm

      Heh, I totally had a WTF look on my face but these meatballs look so good (and almost meaty). I'm so impressed that they held up so well during the cooking process. Definitely bookmarked these beauties 🙂

      Reply
    15. Min says

      February 21, 2013 at 9:53 pm

      This is wonderful! I'm always looking for new ways to enjoy quinoa and this certainly is one of them!! Can't wait to make these soon!

      Reply
    16. Natalie G says

      February 22, 2013 at 3:37 am

      This is amazing! I totally wanna try this recipe, quinoa meatballs are the best thing I've heard all day, awesome job.

      Reply
    17. honeywhatscooking says

      February 22, 2013 at 4:23 am

      @Mushrooms Canada - that means a lot coming from someone who blogs about "mushrooms." Thanks Shannon.

      Reply
    18. honeywhatscooking says

      February 22, 2013 at 4:24 am

      @Lawyer - haha.. they are pretty meaty. They held up well because I baked them a little longer, and the key is to gently toss all the ingredients. Thanks!

      Reply
    19. honeywhatscooking says

      February 22, 2013 at 4:24 am

      @Min - Thanks and welcome. Let me know how this works out for you. 🙂

      Reply
    20. honeywhatscooking says

      February 22, 2013 at 4:25 am

      @Natalie - thanks! They are so tasty. Glad you approve. 🙂

      Reply
    21. Asmita says

      February 22, 2013 at 6:59 pm

      Hi Nisha,
      I would love to dig into this right now. It looks fabulous!

      Reply
    22. Nina says

      February 25, 2013 at 4:22 am

      Wow thats something new...lovely recipe Nisha. Am gona try this at home:)

      Reply
    23. honeywhatscooking says

      February 25, 2013 at 5:31 am

      @Nina - thanks. Hope you like it. 🙂
      @Asmita - thanks. 🙂

      Reply
    24. Lauren says

      February 26, 2013 at 6:51 pm

      I need to stop stalking your blog. But I wanted to let you know that I ended up making a marinara sauce and along with your recipe the meatballs were such a success! So happy!

      Reply
    25. honeywhatscooking says

      February 26, 2013 at 11:59 pm

      @Lauren - No no, don't stop stalking me. Lol! Wow, you made the marinara, I'm sure it turned out even better than mine. Homemade Marinara is the best. So glad it was a success for you. Thanks for letting me know. 🙂

      Reply
    26. Anonymous says

      March 13, 2013 at 8:59 pm

      Q for you Honey. I have a husband who doesn't eat egg, can I substitute egg for something else? If so, what?

      Reply
    27. honeywhatscooking says

      March 13, 2013 at 9:03 pm

      @Anonymous - that's a tough one.. see if you can find an egg replacer at the grocery store. maybe 2% milk, what you need is a protein binder. Ener-G replacer?

      Let me know.

      Reply
    28. Whitney says

      April 05, 2013 at 5:45 pm

      These look like literal "Amazeballs". Can't wait to try!

      Reply
    29. honeywhatscooking says

      April 06, 2013 at 6:44 pm

      @Whitney - thanks so much.. I hope you try them, they are "amazeballs" - great way to describe them.

      Reply
    30. S says

      April 10, 2013 at 4:43 pm

      So very delicious! Didn't miss meat at all. Thanks for the recipe.

      Reply
    31. honeywhatscooking says

      April 11, 2013 at 6:07 pm

      @S - So glad to hear that. That was the whole point. 🙂

      Reply
    32. Anonymous says

      April 13, 2013 at 3:19 pm

      Yummy! Made this last night, thanks for posting and awesome pics and directions!

      Reply
    33. honeywhatscooking says

      April 15, 2013 at 3:46 am

      @Anonymous - so glad this worked out for you. Thanks for your feedback!

      Reply
    34. Chellz B. says

      April 19, 2013 at 2:55 am

      Is there a mushroom substitute for ppl who are allergic?

      Reply
    35. honeywhatscooking says

      April 19, 2013 at 3:13 am

      @Chellz - The 2 things that come to mind are:
      1. eggplant - you will need to use a little more oil for cooking them, or you can roast them in the oven and then add them to the pan.
      2. tofu - it doesn't have much flavor so you may wanna season it well with salt, black pepper, and thyme.
      Let me know how it goes. Good luck!

      Reply
    36. Quinoa says

      April 19, 2013 at 3:59 pm

      Wow... Clear and beautiful explanation... Any replacement for Mariana sauce ?

      Reply
      • honeywhatscooking says

        April 20, 2013 at 3:45 am

        @Quinoa - The original recipe called for "tomato paste" instead of Marinara Sauce, I just used Marinara since I was going to add it in the spaghetti. Give tomato paste a try. Hope that helps. 🙂

        Reply
    37. Anonymous says

      April 28, 2013 at 11:57 pm

      If you live in the Akron,Ohio area the very best marinara in DeVitis Uncle Vinny's. So delicious you could drink it!!

      Reply
      • honeywhatscooking says

        April 29, 2013 at 1:31 am

        Thanks Anonymous. Hopefully I'll try it someday when i visit Ohio. 🙂

        Reply
    38. Anonymous says

      April 29, 2013 at 11:08 pm

      tried these meatballs at a friends house they were amazing!

      Reply
      • honeywhatscooking says

        April 30, 2013 at 2:29 am

        Anonymous - I'm so glad you enjoyed this dish.. aren't they great? You really don't miss the meat, at least I didn't, but then I don't eat red-meat.

        Reply
    39. smoaksmom says

      May 02, 2013 at 12:36 am

      Made this tonight! Turned out great!
      I made my own marinara using this recipe: http://theitaliandishblog.com/imported-20090913150324/2012/10/30/my-tips-for-homemade-marinara-sauce.html

      Thanks! This recipe made it to my recipe box! 🙂

      Reply
      • honeywhatscooking says

        May 02, 2013 at 3:21 am

        Hey, so glad that worked out for you. I'll check out your marinara sauce recipe. Thanks!!

        Reply
    40. Melanie Sharp says

      May 24, 2013 at 3:58 pm

      So delicious! We loved this dish. My meatballs probably should have cooked longer, since they broke up a bit at the end, but man oh man....this recipe was a winner for sure!

      Reply
      • honeywhatscooking says

        May 24, 2013 at 6:54 pm

        Melanie - I'm so glad you enjoyed this. Sorry your meatballs broke, but I'm so glad it worked out. This recipe rocks! Agreed! 🙂

        Reply
    41. Melissa Urquhart says

      June 29, 2013 at 11:35 am

      Hi! This is a great recipe! I made it gluten free, subbed the pasta for GF pasta and the breadcrumbs for GF breadcrumbs (GF bread I had leftover in the freezer). Some of my balls fell apart when I mixed everything together but I didn't care because it was just so yummy! And filling, so I have leftovers yay! I will be making this again, I'd even say they are better than regular meatballs. =D

      Reply
      • honeywhatscooking says

        July 01, 2013 at 2:50 am

        Melissa - I'm so glad to hear that. I know some of my meatless balls fell apart, but they were still so good. I'm surprised you think they are better than real meatballs... i don't eat redmeat, so I can't even say that. Thanks for your feedback. 🙂

        Reply
    42. LanaAvonLady says

      July 05, 2013 at 4:40 pm

      Ms. Lady!!!
      This is a wonderful recipe. Thank you for sharing. I made this dish because I was coming off of the Master Cleanse and I'm looking for tasty recipes that are still healthy. I have added this to my recipe book. THANK YOU SO MUCH. I have to literally hide my spaghetti from the meat eaters in the house. Sad! Ok so I didn't have fresh Parmesan so just used the regular sprinkle on kind. (Still delicious) The next time I wont put salt while sauteing the onions since my mother is a little salt sensitive. I'm sure it will still be amazing. Thanks again!

      Reply
      • honeywhatscooking says

        July 09, 2013 at 11:01 pm

        Lana - Thank you so very much for your kind words. I used to think that you can't make healthy comfort food, but so wrong. I'm so glad the meat eaters like this recipe - WIN! Next time try it with Parmesan Cheese, it's delicious. Thanks for your feedback.

        Reply
    43. Anonymous says

      August 21, 2013 at 10:18 pm

      These are so very good! Beat out my other recipe for sure. However, I didn't think they would reduce as much as they did upon baking. Size doesn't matter ;)but when I salted to taste before baking I had it just right, having reduced so much they came out rather salty. Note to self.

      Reply
      • honeywhatscooking says

        August 23, 2013 at 7:32 pm

        @Anonymous - Thank you.. I'm so glad you thought so. I was able to form 32 balls, they did reduce slightly, or maybe I didn't take note. Awww.. I'm sorry they turned out salty... I'll check to make sure I included the right salt amount. 🙂

        Reply
    44. Mayra says

      September 05, 2013 at 7:10 pm

      Das sieht soooo lecker aus. Das wird ganz sicher schon bald nachgekocht.

      Reply
      • honeywhatscooking says

        January 02, 2014 at 4:20 am

        Thanks Marya!

        Reply
    45. Corinna Bell says

      December 29, 2013 at 1:19 am

      This recipe sounds really good. I cannot wait to try it.

      Reply
      • honeywhatscooking says

        January 02, 2014 at 4:21 am

        It is awesome.. hope you try it Corinna. Let me know. 🙂

        Reply
    46. Stephanie Mazzawi says

      January 01, 2014 at 11:38 pm

      Awesome recipe! They taste pretty close to real meatballs! Even my picky eaters (and mushroom haters) loved it. I will definitely be making this again 🙂

      Reply
      • honeywhatscooking says

        January 02, 2014 at 4:23 am

        Thanks Stephanie. I'm glad you thought so. I'm surprised there are so many mushroom haters. Thanks for the feedback. 🙂

        Reply
    47. Cassie Bendel says

      January 28, 2014 at 12:30 am

      Thank you for this! I made it tonight and it was amazing. My husband asked if the quinoa was mixed in with the meat and I just smiled at him. ;o)

      Reply
      • honeywhatscooking says

        March 27, 2015 at 3:59 am

        Thanks.. so glad your husband was fooled. Made my day!!!

        Reply
    48. Anonymous says

      February 13, 2014 at 11:53 pm

      Any substitute for egg as we don't eat eggs.

      Reply
      • honeywhatscooking says

        March 27, 2015 at 3:59 am

        Hmmm.. you can try buttermilk - it has protein in it which would help with the binding. Or you can try 3 tbsp of flax and 1 tbsp of water. The flax MAY alter the taste though.

        Reply
    49. Anonymous says

      January 20, 2015 at 12:09 am

      Just made this for dinner. Being the carnivore that I am, I was skeptical. It was actually very good!! I may make it again. I used roasted garlic quinoa. I loved the mushrooms.

      Reply
      • honeywhatscooking says

        March 27, 2015 at 3:58 am

        Haha.. it was "actually" very good.. love your choice of words. I've fooled a couple carnivores with this. Love mushrooms too.

        Reply
    50. Rachel Page says

      February 07, 2015 at 3:58 pm

      Totally delicious food! I am making these soon!

      Reply
      • honeywhatscooking says

        March 27, 2015 at 3:57 am

        Thank Rachel.. hope you enjoy it.

        Reply
    51. Anonymous says

      March 20, 2015 at 10:49 pm

      I made this about 3 months ago, and ever since it has become a staple in our dinner repertoire. We love it so much that we often make it when we have friends over for dinner. Delicious!

      Reply
      • honeywhatscooking says

        March 27, 2015 at 3:57 am

        Thanks so much. Love that it's a staple and more importantly that it turned out good. 🙂

        Reply
    52. Anonymous says

      April 20, 2015 at 3:49 am

      Thank you very much for this recipe!!! A comfort food for me.I love it! I also made them into burgers by omitting 2 ingredients.Very tasty!!!! Thank you:)

      Reply
      • honeywhatscooking says

        May 01, 2015 at 3:51 pm

        Thanks. I would say this is more "healthy" comfort food. Glad you enjoyed it.

        Reply
    53. Anonymous says

      August 30, 2015 at 1:13 am

      Thank you for the recipe! I turned it vegan and it came out delicious!!

      Reply
      • honeywhatscooking says

        September 06, 2016 at 12:22 am

        Awesome. So glad to hear that.

        Reply
    54. Oklahoma City accident lawyer says

      April 11, 2016 at 6:11 am

      I plan to make these tonight. I’m really excited because the kids have been begging for meatballs.

      Reply
      • honeywhatscooking says

        September 06, 2016 at 12:21 am

        Sorry for the late response. I hope you guys enjoyed it.

        Reply
    55. sewa mobil jakarta says

      September 05, 2016 at 8:08 am

      I'm truly enjoying the design and layout of
      your site. It's a very easy on the eyes which makes it much more pleasant for me to come here and visit more
      often. Did you hire out a designer to create your theme?
      Excellent work!

      Reply
      • honeywhatscooking says

        September 06, 2016 at 12:02 am

        I used a Genesis Theme and bought a child theme. I made the customizations myself. Thank you! Glad you like it.

        Reply
    56. Candace says

      September 21, 2016 at 10:06 pm

      This recipe was a hit at my house! Didn't expect the meatballs to be so "meaty" 🙂 that's a good thing. $-; to sub whole wheat linguini for spaghetti because I forgot to stir the spaghetti while it was boiling (pregnancy brain at its finest). Anyways, the sauce is phenomenal ! Literally the best and loved the spice that the crushed red pepper gave it! So glad I came across your website. I'll be trying more recipes 🙂

      Reply
      • honeywhatscooking says

        September 22, 2016 at 3:36 am

        Thanks Candace. This makes me so happy to hear coming from someone who is pregnant. Linguini/Spaghetti, what's the difference? 🙂
        There are some great recipes on the blog.

        Reply
    57. Resep Masakan Indonesia says

      November 23, 2016 at 5:15 pm

      Wow delicious. Nice article, thanks for share.

      Reply
      • honeywhatscooking says

        November 29, 2016 at 7:58 am

        Thanks. So glad you enjoyed it.

        Reply
    58. honeywhatscooking says

      June 10, 2019 at 1:21 am

      Thank you for the mention. Appreciate it!

      Reply

    Trackbacks

    1. 17 Unique Quinoa Recipes to Love - Fitoru says:
      June 9, 2019 at 11:24 PM

      […] run away. This recipe from Honey, What’s Cooking is a crowd pleaser! These Vegetarian Spaghetti and Quinoa Meatballs have all the flavors of traditional spaghetti and meatballs, without the guilt. The sauce is […]

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


    Trending Posts

    • Baked Falafel (healthy, dairy free)
    • Green Moong Dal Khichdi (healthy)
    • Chicken Seekh Kebab (dairy-free, gluten-free)
    • Rava Uttapam (vegetarian)
    • Chocolate Depression Cake with Mocha Buttercream (eggless, gluten-free)
    • Masoor Dal Instant Pot (Red Lentils Dal)
    • World's BEST Spaghetti RAO’s Homemade Marinara
    • Hara Bhara Kebab (vegan, healthyish) Hara Bhara Kebab (vegan, healthyish)

    Subscribe

    * indicates required

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Honey, What's Cooking

    127 shares
    • Facebook
    • Twitter
    • Reddit
    • Yummly