Spaghetti Plant-Forward Meatballs


  • 1 package Cutting Vedge™ Meatballs
  • 9 oz spaghetti
  • 1 tbsp grated parmesan cheese
  • 6 oz tomato sauce
  • Olive oil to taste
  • Salt and pepper to taste
  • 1 sprig fresh oregano
  • Fresh herbs (basil, parsley and oregano) to taste in sauce and/or topping


  1. Cook the pasta slightly al dente and set aside
  2. Bake the Cutting Vedge™ Meatballs according to package directions. 
  3. In a saute pan, add the al dente pasta and 3 oz of water, cook for about one minute as the pasta starts to absorb the water. 
  4. Add the 6 oz of tomato  sauce and toss and cook for another 3 minutes
  5. Add the cooked Cutting Vedge™ Meatballs and continue to toss until all the spaghetti and meatballs are well coated in sauce.
  6. Serve immediately and top with fresh herbs and grated parmesan cheese. 

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

You May Also Like