Vegan Value Meals | Spaghetti & Eggplant Meatballs

Spaghetti & Meatballs: A Hearty Family Dinner for Less Than $20

It's another Vegan Value Meals where we help you learn how to cook a meal for a family of four for $20 or less. This week, we're making a classic comfort food: spaghetti and meatballs. Our twist? Delicious eggplant meatballs that are both hearty and healthy.

Grocery List (Approximate Prices)

Spaghetti: $2.00

Eggplant: $3.00

Bread crumbs: $2.00

Ground flaxseed: $2.00

Garlic: $0.50

Onion: $1.00

Canned crushed tomatoes: $2.00

Tomato paste: $1.00

Italian seasoning: $1.00

Fresh basil: $2.00

Olive oil: $1.00

Nutritional yeast: $2.50

Total: $20.00

Grocery Price Disclaimer: Prices may vary based on your location. The prices listed above reflect the amount needed for the recipe, not necessarily the full purchase price of each product.

Prep Time | 20 minutes

Cook Time | 30 minutes

Serving Size | Serves 4

Ingredients:

1 package of spaghetti

1 medium eggplant, peeled and diced

1 cup bread crumbs

2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)

3 cloves garlic, minced

1 onion, finely chopped

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

2 tsp Italian seasoning

Fresh basil leaves, chopped (for garnish)

2 tbsp olive oil

2 tbsp nutritional yeast

Salt and pepper to taste

Instructions:

Prepare the Eggplant Meatballs:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet, heat 1 tbsp of olive oil over medium heat. Add the diced eggplant and cook until soft, about 10 minutes. Let cool slightly.

In a large bowl, combine the cooked eggplant, bread crumbs, flax egg, 1 clove of minced garlic, nutritional yeast, salt, and pepper. Mix well.

Form the mixture into small balls and place them on the prepared baking sheet. Bake for 20 minutes or until firm and golden brown.

Prepare the Sauce:

In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the remaining minced garlic and cook for another minute.

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15-20 minutes.

Cook the Spaghetti:

While the sauce is simmering, cook the spaghetti according to package instructions. Drain and set aside.

Combine and Serve:

Add the baked eggplant meatballs to the sauce and gently stir to coat them.

Serve the meatballs and sauce over the cooked spaghetti.

Garnish with fresh basil leaves and enjoy!

Kitchen Tools Needed:

Baking sheet

Skillet

Large saucepan

Large bowl

Knife

Cutting board

Mixing spoon

Colander

Tune in every Monday for Vegan Value Meals to help you and your family eat delicious and filling meals on a budget. Enjoy this hearty, vegan take on a classic dish!

Danni McGhee Bio

Danni McGhee is a plant-based nutrition coach, food educator, and author.  Her brand, DAM Good Vegan, is an educational platform dedicated to inspiring and encouraging individuals to choose a plant-based vegan diet for optimal health & overall well-being.  She is passionate about making vegan food simple, affordable, and DAM Good!  

She provides support and guidance on the principles of plant-based nutrition while introducing fun and easy ways to incorporate healthier options into your already busy lifestyle. When you work with her, you will be empowered and equipped with all the knowledge and tools you need to make healthier choices every day. For recipes, support and transition tips, visit her website ReadyToGoVegan.com!