Meatballs in Tomato Sauce, one of the dishes from my childhood. My mom used to make them with mashed potatoes, making a little mountain and creating a volcano out of which meatballs and sauce flowed. I adored this dish; it was a beloved comfort that warmed the soul besides the belly. My kids are crazy about them too, always with mashed potatoes or polenta. The only issue is that it’s often hard to stop eating them, and they end up eating more than they should. My version is completely plant-based, made with a veggie mince based on legume proteins, which I adore. If you want an even more indulgent version, fry them before dipping them in the sauce, they’ll be even more irresistible. Use leftover meatballs to dress spaghetti for a flavorful dish! If you’re looking for more recipes with veggie mince, try the Veggie Meatloaf with Potatoes, the stuffed tomatoes or the vegan burgers.
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OTHER VEG DISHES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing meatballs in tomato sauce
- 14 oz veggie mince
- 1 tablespoon chopped parsley
- 2 cloves minced garlic
- to taste salt and pepper
- 25 oz tomato purée
- to taste extra virgin olive oil
- 1 carrot
- 1 zucchini
- 1 celery stalk
- 1 teaspoon chili powder
- 7 oz potatoes
- to taste zest of organic lemon
Tools
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- Pressure Cookers
- Steamer Basket
- Frying Pan
Preparation of meatballs in tomato sauce
Peel and wash the potatoes. Cut the potatoes into chunks and steam them. In a pressure cooker, it will take 15 minutes. Pour them into a bowl, add salt and pepper and mash them with a fork while they are still hot.
Using a large-hole grater or a food processor, chop celery, carrot, and onion. Add 2/3 of it to the cooled potatoes. Add the veggie mince, chopped parsley, and a little salt. Work with your hands until you get a homogeneous mixture.
With wet hands, form meatballs the size of a walnut. Pour a dash of oil into the pan. Add the rest of the chopped mix and the meatballs.
After letting it flavor for a couple of minutes, pour in the tomato purée, salt, chili powder, and some lemon zest which I peeled with a potato peeler. Cover with a lid and cook for about thirty minutes, stirring occasionally. Bring the meatballs to the table!
Storage
Store them in the fridge for a couple of days.
