Vegan Spaghetti and Meatballs

August 11, 2014 by Kari Karch

Not only is this a delicious meal for those who have certain dietary restrictions, but it also is a fantastic recipe for for my new friend, Alex, who has PKU. Check out the video and please share if you know of anyone who might have PKU also!


preparation time
5 mins

cook time




1 tablespoons extra virgin olive oil

1 cup chopped yellow onion

4 cloves of garlic minced

1 cup cremini mushrooms finely chopped

1 cup fresh spinach packed

0.25 teaspoons salt

0.25 teaspoons pepper

2 teaspoons dried organic oregano

2 teaspoons dried organic basil

2 sweet potatoes steamed and skins removed

1 cooked spaghetti squash shredded

1 cup organic pasta sauce

2 tablespoons fresh basil torn



Preheat oven to 350*. In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms, spinach, salt, pepper, basil, and oregano. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes. Mash in sweet potato and taste for seasoning. Remove from heat and let cool. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside. Toss spaghetti squash with 2 tsp. olive oil. Place meatballs on top and 1 cup of organic pasta sauce. Garnish with basil leaves.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.