These are Not-Meatballs with Spaghettini
These are Not-Meatballs with Spaghettini
Vegeterian Protein Preparation time 10 minutes

These are Not-Meatballs with Spaghettini

Regular price $12.50 $0.00 Unit price per
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These filling vegetarian meatballs with spaghettini, sprinkled with local cheddar cheese and pasta sauce on a side will ensure little bellies are full and happy for the rest of the school day. Made in our kitchen from Beyond Meat ground beef. Source of plant protein.

The kit also includes a fresh fruit and veggie snack, a sweet treat, and a personalized LovinNote.

  • Not-Meatballs
  • Spaghettini
  • Marinara Pasta Sauce
  • Shredded Cheddar Cheese
You will need: 1 non-stick pan or baking sheet, 1 medium size pot, oil

Not-meatballs will cook faster if thawed in the fridge overnight, but can be cooked frozen.

Not-meatballs can be fried on a pan OR baked in the oven, as preferred.

Let’s Begin

Bring 3 cups of water to a boil in a medium pot. Add salt to taste (cover with lid to boil faster).

If you chose to bake your not-meatballs, preheat the oven to 220°C/425°F.

Spaghettini

Place the spaghettini into the boiling water and boil for 10-12 min. When ready, drain and add a few drops of olive oil.

The Best Part - Snacks!

While the spaghetti is cooking, wash your fruits and veggies and cut them however your kids like (halves, sticks, stars, whatever you have time for), add the treat and write your note with love.

Cooking Not-Meatballs

FRYING - Heat 1 tbsp of oil on medium heat and add not-meatballs.

Fry meatballs stirring occasionally for 5-7 min until internal temperature reaches 75°C/165°F.

BAKING - when oven is heated to 220°C/425°F, place not-meatballs on a baking sheet and bake for 7-9 min turning once, until internal temperature reaches 75°C/165°F.

Finishing Touches

Once ready, place not-meatballs on top of the spaghettini, spread pasta sauce and cheese on the top or add on the side if desired.

Now your Lovinlunch is ready!

  • Wheat and triticale
  • Milk
* Our kits are prepared in a facility that handles allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.