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5 from 5 votes

GLUTEN FREE SPAGHETTI WITH AIR FRYER VEGAN MEATBALLS IN MARINARA SAUCE

By: Bella Bucchiotti
You will love this vegan air fryer meatballs recipe. It’s so good! These gluten free air fryer meatballs are full of spice and flavour, and they pair beautifully with a tasty marinara sauce. These vegan meatballs with spaghetti marinara make a quick dinner. too.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients 

MEATBALLS

  • 1 onion, chopped
  • 4 Cloves garlic
  • 1 Tablespoon flax eggs
  • 3/4 Cup oats, gluten free
  • 1/2 Cup almonds
  • 1 Cup red lentils, whole
  • 1 Tablespoon tomato puree
  • 1 Teaspoon Italian seasoning
  • 1/2 Teaspoon chilli flakes
  • salt and pepper to taste

MARINARA SAUCE

  • 2 Tablespoon onion
  • 1 Tablespoon garlic
  • 1 Cup tomato puree
  • 1 Teaspoon Italian seasoning
  • 1 Teaspoon sugar

Pasta

  • 1 Package spaghetti, gluten free

Instructions 

  • Start with the meatballs. Boil the lentils till it becomes soft but not mushy. 
  • Put a pan on the heat, add 1 teaspoon of olive oil, add roughly chopped onions and garlic and cook until it turns light brown. 
  • In a food processor add oats and almonds and blend until the almonds are finely chopped and oats become flour. 
  • Next add boiled lentils, cooked onion and garlic, flax eggs, tomato puree, dried herbs, chilli flakes, salt and pepper. 
  • Blend until everything is mixed properly, do not over mix as we need a little texture in the meatballs
  • Preheat the air fryer at 350 degrees F. 
  • Now take a teaspoon of the prepared mixture and shape it into a ball. Repeat with the rest of the mixture. 
  • Brush some olive oil on an air fryer tray and arrange the balls, brush some oil on top and cook for 5 minutes. Turn over the balls and cook for another 5 minutes until it becomes light brown in colour. Repeat with the rest of the prepared balls. 
  • Next to make the marinara sauce put the pan on heat add 1 teaspoon olive oil and add finely chopped onion and garlic, stir for a few seconds, once it turns light brown add the tomato puree and rest of the ingredients. Cook it for 10 minutes until the sauce thickens and absorbs all the flavours. (You can blend the sauce if wanted a smooth consistency) 
  • Add the meatballs and switch off the flame (do not cook the meatballs in sauce, it just needed to be coated with sauce) 
  • Serve hot over boiled spaghetti. 

Notes

To make flax eggs  
  • Take 1 tablespoon of powdered flaxseed and mix in with 3 tablespoons of water and set it inside the refrigerator for 15 minutes  
 

Nutrition

Calories: 810kcal | Carbohydrates: 139g | Protein: 35g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 38mg | Potassium: 1282mg | Fiber: 25g | Sugar: 11g | Vitamin A: 464IU | Vitamin C: 13mg | Calcium: 159mg | Iron: 8mg
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