Spaghetti and Chickpea 'Meatballs'

30 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

If you're craving the comfort of stick-to-your-ribs spaghetti and meatballs, this vegetarian version is a must try. The flavourful tender "meatballs," made with chickpeas, Parmesan cheese and fresh herbs, are served over hot cooked spaghetti and topped with your favourite pasta sauce for a recipe that's sure to become a new family favourite.

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Make It

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  • Heat oven to 400ºF.
  • Use pulsing action to process first 6 ingredients and 1/4 cup cheese in food processor just until blended. Transfer to medium bowl. Add bread crumbs; mix just until blended. Shape into 20 (1-inch) balls. Place on parchment-covered rimmed baking sheet.
  • Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, heat pasta sauce.
  • Drain spaghetti. Serve topped with chickpea "meatballs," pasta sauce and remaining cheese.


Substitute fresh basil for the parsley.


Prepare using your favourite pasta.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 550
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 60mg
Sodium 920mg
Carbohydrate 88g
Dietary fibre 9g
Sugars 12g
Protein 24g
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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