Spaghetti With Millet & Rice Meatballs

Vegan First

Spaghetti and meatballs

Recipe provided by Vegan First

A bit of comfort in a bowl in the form of pasta and mock-meatballs. YUM!

There's more where this came from!


For the sauce

1.5tbs olive oil

4 cloves garlic, chopped/minced

1 large onion, chopped

3 tomatoes, chopped

3-4 dried red chillies or Kashmiri chillies

1 tsp oregano

A handful of fresh basil

1 cup of water (or as required)

Salt and pepper to taste

For the faux meatballs

1 cup cooked millets/rice (I used some of both)

1 onion, quartered

A handful of cooked kidney beans/rajma drained well

1 tsp paprika/red chilli powder, ½ tsp freshly ground black pepper, ½ tsp garlic powder, ¼ tsp oregano, ½ tsp dried thyme (I used Cajun spice mix)

Atta, as necessary, to bind the meatballs

Salt, as needed

~ 1 cup breadcrumbs

Recipe provided by Vegan First

A bit of comfort in a bowl in the form of pasta and mock-meatballs. YUM!


For the sauce

The sauce can be made ahead. The given measurement makes enough sauce to whip up at least 2 meals for a family of 3 or 4 people. To make this – heat olive oil, add the garlic, red chillies and sauté until the garlic is fragrant. Then add the onions and let it turn pink. Then add the tomatoes, salt, oregano and necessary water and let it cook for 30-45 minutes. Add the fresh basil and turn off the heat. Once the mixture has cooled down, blend it into a creamy sauce.

Bring a pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

For the faux meatballs

Add all the ingredients for the faux meatballs (except atta and breadcrumbs) in a food processor or blender jar and pulse until everything comes together.

Please remember to just pulse them all together and not to grind. You need it to be coarse so that the meatballs have some texture.

Now add atta as needed so that you are able to roll them into balls.

Spread the breadcrumbs on a plate and roll the meatballs in this to coat well.

Heat a paniyaram pan and cook the faux meatballs until golden on all sides. You can use a regular tava (pan) or bake the meatballs if you have the time.


Heat a pan with a little olive oil, add required sauce and let it warm up. Add the faux meatballs to this and gently move them around to coat them in the sauce. Remove and keep aside. Add the cooked spaghetti to the rest of the sauce and mix well. Adjust seasonings.

Add the meatballs back to the spaghetti and serve hot. Garnish with more fresh basil or parsley.

*This marinara is very versatile and works well as a pizza sauce, sandwich spread, etc. You can skip the dried red chillies and use black pepper or chilli flakes instead.

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