Vegan Meatballs
Prep. Time
45 minutes
Cook Time
30 minutes
Servings
20 balls
Difficulty
Challenging
Soy-Free, Nut-Free, dairy-free, egg-free
These meatless balls are packed with flavor and cooked in a rich, aromatic sauce that brings everything together. The combination of textures and spices makes each bite satisfying and hearty. They're simple to prepare and pair wonderfully with rice or couscous. Switching to Veganism years ago, I was on a dedicated hunt for a winning plant-based meatless balls in red sauce, that will bring that comforting homey joy to our weekend dinners. I've tailored this recipe to my oldest son's taste buds, and it quickly became a staple in our meal rotation!
Ingredients
For the meatless balls
1lb plant-based meat grind (for a soy-free recipe, use an option that is labeled as free of this allergen).
1 yellow onion
1 potato
4 tbsps whole spelt flour
2 tbsps flaxseed meal + 1/2 cup plant-based protein-rich milk (for a soy- or nut-free recipe, use milk that is labeled as free of these allergens).
3 tbsps sweet paprika
1 tsp dried basil flakes
1/2 cup chopped parsley
1 tbsp salt
For the sauce
2 tomatoes, diced
1 can of tomato paste
1 garlic clove, minced
1 tbsp dried basil flakes
1 tsp sugar
2 tbsps sweet paprika
Salt, as much as you like
Instructions
Making the meatless balls
There are 3 things you need to make before combining all ingredients to make meatless balls:
1. Saute the chopped onion for 15 minutes on medium heat until tender and golden. Place in a mixing bowl.
2. Peel and thinley grate the potato into the same mixing bowl.
3. In a cup, combine the flaxseed meal with the milk and mix well for about 30 seconds.
In the mixing bowl with the grated potato and sauteed onion, place the grind, flaxseed mix, as well as all the rest of the ingredients. Mix well to get a consistent mixture.
Set the bowl aside for the ingredients to bind well.
Make the Sauce
Preheat a wide shallow pot, and add 2 tbsps oil and the minced garlic. Fry for 20 seconds or until the garlic scent becomes noticeable.
Add the basil and paprika and briefly stir.
Add an entire tomato paste can, and 1 cup of water. Mix well until consistent.
Add the tomatoes and sugar and cover with water to about 1/3 the height of the pot. Bring to boil and reduce to simmer.
Tip: eventually, the meatless balls should be popping out of the sauce, so they're soaked in it, but not completely swimming in sauce.
Cooking the Plant-Based Meatballs
Create about 2 inch balls out of the mixture and put them in the pot inside the hot sauce. Cover the lid and cook for about 30 minutes. Remove the lid and cook them for 15 more minutes, in order to let the sauce reduce and become thicker.
Serve with white rice or couscous.
Notes
I've tried both russet and yukon potatoes, and they both work in this recipe.
Fresh chopped basil can also work here, in case your pantry is short on dried basil.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!