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Composition for Vegan Meatballs Spaghetti:

1. Give 400 g for chickpeas (soaked overnight and dried)
2. Take 20 g - fresh basil
3. Get 35 g of sun-dried tomatoes (dry, not in oil)
4. Get 40 g breadcrumbs
5. Provide 1 Tbsp - flax seed meal + 2.5 Tbsp water
6. Need 2 cloves - garlic
7. Provide - olive oil
8. Require of salt, pepper
9. Require - tomato sauce
10. Make ready - spaghetti

Vegan Meatballs Spaghetti step by step:

1. Prepare flax egg in a bowl by mixing flax seed meal with water.
2. Sauté minced garlic with a tbsp of olive oil in a skillet until slightly browned. Cool slightly and add to the bowl with flax egg.
3. Add 25g breadcrumbs, chopped basil, chopped sun-dried tomatoes, salt, pepper and a tbsp of olive oil. Blend them together.
4. Add chickpeas, and blend everything together. Grind them well, but do not make it pasty.
5. Form into balls - about 12 in total. Then roll in additional bread crumbs.
6. Brown them for about 5 minutes in the skillet with some olive oil, shaking the pan to roll them around to brown all sides.
7. Put meatballs on a bare baking sheet and transfer to the preheated oven (375F/190C) and bake for 15 minutes.
8. In the meantime prepare some vegan spaghetti and tomato sauce.
9. Once meatballs are golden brown, remove from oven. Let cool briefly before serving.

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