Protein-Packed Spaghetti and Zucchini Quinoa Meatballs

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We’re remaking a classic pasta recipe and giving it the Ancient Harvest twist with our plant-based protein-packed Ancient Harvest Plant-Based Protein Green Lentil Spaghetti tossed in marinara sauce and topped with lean zucchini quinoa turkey meatballs. This veggie-packed, hearty version is gluten-free, bursting with protein and so good, you may never go back to mom’s standard spaghetti and meatballs!


  • 1 box Ancient Harvest Plant-Based Protein Green Lentil Spaghetti
  • 2 cups marinara sauce
  • 1 ¼ pound ground turkey
  • 1 cup cooked Ancient Harvest Inca Red Quinoa
  • ½ medium onion, grated
  • 3 cloves garlic, minced
  • ½ cup grated zucchini
  • ¼ cup chopped fresh Italian parsley
  • ½ teaspoon chili flakes
  • 2 tablespoons Bragg® Liquid Aminos, or gluten-free soy sauce
  • 1 tablespoon dried oregano
  • ½ teaspoon black pepper
  • 1 egg, beaten
  • Parmesan cheese for topping


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine turkey, quinoa, onion, garlic, zucchini, parsley, dried chili flakes, Bragg Liquid Aminos, oregano, pepper and egg, mixing well to combine. Scoop 2-tablespoons of turkey-quinoa mixture and form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet and bake until meatballs are cooked through and firm to the touch, about 20 minutes.
  3. When meatballs are done, allow to cool for a few minutes. While the meatballs are cooling, cook spaghetti according to package instructions. Heat marinara sauce in a large saucepan set over medium heat.
  4. Transfer the meatballs to the marinara and gently stir to coat the meatballs.
  5. Plate spaghetti, top with meatballs, marinara and parmesan.