Ingredients

• 1 , 28 ounce
• 4 tablespoons olive oil , divided
• 1 medium onion , finely chopped
• 3 cloves garlic , minced
• 1 , 8 ounce
• 1 teaspoon dried oregano
• 1.25 teaspoons salt , divided
• 0.5 teaspoons freshly ground black pepper , divided
• 1 pound meatless ground beef substitute , such as Beyond Meat® Beyond Beef Plant-Based Ground
• 1 tablespoon vegan bread crumbs
• 1.5 teaspoons dried parsley flakes
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder
• 1 , 12 ounce

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

Nutrition per serving