Spaghetti vEEF Meatballs

  Prep Time: 15mins
  Cook Time: 30mins
  Serves: 4


  • 2 pouches of vEEF patties
  • 240g spaghetti
  • 1 finely diced onion
  • 1 finely diced carrot
  • 1 finely diced celery stick
  • 1 400g can peeled tomatoes
  • 3-4 minced garlic cloves
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 sprig thyme
  • Small handful chopped parsley
  • 200ml water
  • 3 tablespoons extra virgin olive oil
  • Basil to garnish
  • Salt and Pepper


Step 1

Defrost vEEF patties, divide and shape each patty into 4 ‘meatballs’. Heat oil in a pan and fry meatballs until brown.

Step 2

Remove ‘meatballs’ from the pan and add onion, garlic and salt, sweat for 1-2 minutes.

Step 3

Add carrot and celery and sweat for a further 4 minutes.

Step 4

Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.

Step 5

Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.

Step 6

Meanwhile cook pasta to packet instructions.

Step 7

Finish sauce with salt, pepper and fresh basil and add in meatballs. Serve with spaghetti and enjoy!

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