Vegan Spaghetti and Meatball Cups
Serves 415 mins prep40 mins cook
A fun and easy twist on a classic dish, these Vegan Spaghetti and Meatball Cups are packed with protein and made with gluten-free ingredients. Perfect for a healthy and delicious meal option, designed to be both satisfying and wholesome.
0 servings
What you need
Instructions
1: Preheat the oven to 375°F. 2: Add the cooked pasta to a large bowl. Add in the brown rice flour, flaxseed, and salt. Mix together well with your hands. 3: Add the marinara sauce 1/2 cup at a time. Mix together again until everything is combined. Set aside. 4: Brush a muffin pan liberally with olive oil. 5: Divide the mixture evenly to fill each muffin cup, about 3/4 full with some space in the middle to place the meatballs. Press down on the sides so it sticks together. 6: Bake in the oven for 25 minutes. 7: On a separate baking sheet lined with parchment paper, add the meatballs about 1 inch apart. Bake for 12-15 minutes. 8: Remove both from the oven when done. 9: Loosen the sides of muffin cups with a fork or knife, and place cooked pasta muffins on a plate. 10: Top each with a meatball. Top with more marinara, dairy-free Parmesan, and fresh basil.View original recipe