A hearty and flavorful vegan twist on the classic spaghetti and meatballs, made with plant-based ingredients for a satisfying meal.

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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, heat olive oil. Add onion and garlic, cooking until softened, about 5 minutes.
In a food processor, combine cooked onion mixture, lentils, breadcrumbs, flaxseed, soy sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Pulse until combined but still slightly chunky.
Form the mixture into 1-inch balls and place on the prepared baking sheet. Bake for 25-30 minutes, turning halfway, until firm and browned.
While meatballs are baking, cook spaghetti according to package instructions. Drain and set aside.
In a saucepan, heat marinara sauce over medium heat. Add the baked meatballs and simmer for 5-10 minutes.
Serve meatballs over spaghetti and garnish with fresh basil if desired.

For gluten-free, use gluten-free spaghetti and breadcrumbs.
Leftover meatballs can be refrigerated for up to 4 days or frozen for later use.
Add chili flakes for a spicy kick.