Vegetarian Classic Meatballs in Tomato Sauce
Savor the comforting flavors of Italian cuisine with this 'Vegetarian Classic Meatballs in Tomato Sauce' recipe, a plant-based twist on a timeless favorite. Made with protein-packed chickpeas, Parmesan cheese, and aromatic herbs, these vegetarian "meatballs" are baked to golden perfection before being simmered in a rich, homemade tomato sauce bursting with garlic, onion, and fresh basil. This hearty and versatile dish is perfect for pairing with spaghetti, crusty bread, or zucchini noodles, offering a wholesome and delicious meal for vegetarians and meat-lovers alike. With simple ingredients and straightforward instructions, this recipe promises restaurant-quality results right in your kitchen. Ideal for weeknight dinners or special occasions, these vegetarian meatballs are a flavorful way to enjoy comfort food without compromise!
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Recipe Information
Ingredients
- 400 grams Canned chickpeas
- 100 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 piece Large egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 2 pieces Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 1 small Onion, finely chopped
- 0.5 teaspoon Red pepper flakes
- 8 leaves Fresh basil leaves, torn
- 1 teaspoon Sugar
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas, then pat them dry with paper towels.
In a food processor, pulse the chickpeas until they are finely chopped but not pureed.
In a large bowl, combine the chopped chickpeas, breadcrumbs, Parmesan cheese, egg, parsley, oregano, 1 clove of minced garlic, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until the ingredients are well combined.
Using your hands, shape the mixture into 16 small balls and place them onto the prepared baking sheet.
Drizzle the meatballs with 1 tablespoon of olive oil and bake for 20-25 minutes until golden brown, turning halfway through.
While the meatballs are baking, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
Add the finely chopped onion and the remaining garlic to the pan and sauté for 5 minutes until the onion is soft.
Add the crushed tomatoes, red pepper flakes, sugar, and remaining 0.5 teaspoon of salt to the saucepan. Stir well and bring to a simmer.
Reduce the heat and let the sauce simmer gently for 15-20 minutes, stirring occasionally.
Once the meatballs are cooked, gently transfer them to the tomato sauce, ensuring they are coated evenly.
Simmer the meatballs in the sauce for an additional 5 minutes to absorb the flavors.
Serve the vegetarian meatballs in tomato sauce garnished with torn fresh basil leaves.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
