PHONE 06 379 5930

Spaghetti & Meatballs

Gluten Free/Dairy Free - Vegan & Vegetarian Options Below


For the Meatballs - (See below for a Vegan Ball recipe)
- 1 Pack of Beef or Lamb Mince
- Herbs & Spices - Parsley/Oregano/Basil/Paprika - about 2 teaspoons of each
- Salt & Pepper
- 1/4 cup of Orgran Rice Crumbs
- 1 Egg, beaten, or 2 Tablesoons of No Egg-Egg Replacer

Everything Else -
- 1 pack Quinoa Spaghetti or Edamame Spaghetti
- Mushrooms/Onion/other veggies of choice (capsicum, courgette's, eggplant, squash)
- 1 pack Eskal Pasta Sauce
- A ngelfood Parmesan or Mozarella, for topping
- 1 Garlic Flattie or Rosemary Flattie


- Preheat oven at 180
- In a large mixing bowl add meat, herbs & spices, Salt & Pepper, egg/egg replacer & rice crumbs. Using your hands mix them together until it all sticks, then form in to meat balls.
- Line a baking tray with baking paper & place the meatballs on the tray, lightly drizzled with oil, and put them on to bake for 20-25 minutes, until golden brown on the outside
- Lightly pan fry veggies of choice until they are soft & cooked through.
- Add Eskal Pasta Sauce with a little bit of water.
- Add in the meatballs & leave to gently simmer.
- Pop Flattie in the oven, drizzled with a little bit of oil, to cook until golden brown & heated all the way through.
- Boil the Quinoa Spaghetti in water for 12 minutes, or until soft.
- Serve topped with a little bit of Angelfood Parmesan or grated Angelfood Mozarella & Flattie.

Tips & Suggestions
- For a Vegetarian alternative, substitute out the meatballs for Soyworks Vegetarian Balls.
- Serve with a fresh garden salad of lettuce, cherry tomato's, cucumber & radishes, with a drizzle of Ozganic's Balsamic Vinegar.
- You can change the flavour of the meatballs by changing the herbs & spices used, Rosemary & Thyme work well with Lamb Mince.

Vegan Balls


- 2 cups water
- 1 cup Ceres Organics Quick Cooking Polenta
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- pepper to taste


- Line a baking dish with baking paper.
- Bring the water to boil in a medium pot & then add the salt.
- Slowly add the Polenta, stirring constantly. Lower the heat to a simmer, and continue to stir until the Polenta thickens.
- Stir in the herbs.
- Remove from heat & pour in the baking dish. Leave to cool for 1-2 hours, or overnight.
- Once the Polenta has firmed, removed from fridge & preheat oven to 200.
- Line a baking tray with baking paper & hand roll the Polenta into balls.
- Bake for 20-25 minutes, or until firm & slightly golden.

Tips & Suggestions
- These will go well with any of the Explore Asian Pasta's, specifically the Edamame Spaghetti, tho the Quinoa Pasta's will also work really well too.
- The only items in the main recipe above that aren't vegan friendly are the Flatties, so instead try pairing it with homemade Garlic bread made with Allergywise Turkish Pide & minced garlic mixed with a suitable oil or vegan butter substitute.


This product has been added to your cart