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vegan meatballs in tomato sauce with spaghetti on plate with glass of red wine behind

Vegan Meatballs In Tomato Sauce

Karon Grieve
Deliciously juice Italian inspired vegan meatballs in a rich and tangy aromatic tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course vegetarian main
Cuisine Italian
Servings 4 people
Calories 234 kcal

Ingredients
 

  • 400 g tinned chickpeas drained
  • 1 slice wholemeal bread
  • 1/2 onion chopped
  • 1 clove garlic chopped
  • 2 tsp Italian seasoning
  • 10 g parsley fresh
  • salt and pepper to taste

Tomato Sauce

  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 400 g tinned tomatoes
  • 200 ml vegetable stock
  • 1/2 tdp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper to taste
Metric - US Customary

Instructions
 

  • Preheat oven to 200C
  • Whizz up the onion and garlic in a food processor then add the dried herbs, parsley and bread and whizz again
  • Drain the chickpeas (keep the aquafaba to make vegan meringues) and mash in a mixing bowl with a fork
  • All all ingredients to the bowl and bring together with your hands like a dough. Pull off pieces and roll into small balls (I got 12 from this recipe)
  • Bake the vegan meatballs for 25 minutes while you make the tomato sauce

Making the tomato sauce

  • Saute the onion and garlic in a little olive oil for 2 minutes then add the tinned tomatoes, herbs, stock and seasoning
  • Simmer for 15 minutes

Bringing it together

  • Remove the vegan meatballs from the oven and add them gently to the tomato sauce and continue to cook for 5 minutes

Video

Notes

Serve these vegan meatballs in tomato sauce with spaghetti or any other pasta. They are equally good served with chips or rice or couscous.
These veggie meatballs will keep in the fridge for up to 3 days and can be frozen for 3 months.

Nutrition

Calories: 234kcalCarbohydrates: 43gProtein: 12gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 372mgPotassium: 678mgFiber: 11gSugar: 11gVitamin A: 585IUVitamin C: 16mgCalcium: 129mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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