Craving a hearty, flavorful meal that's both satisfying and good for you? Look no further than these delicious veggie meatballs simmered in a rich, tangy red sauce. Packed with wholesome vegetables and bursting with Italian herbs, these meatballs are a fantastic alternative to traditional meat-based versions, offering a lighter yet equally satisfying experience. They're perfect for a cozy weeknight dinner or a special occasion, equally impressive served over pasta, polenta, or even enjoyed as a standalone appetizer. The vibrant red sauce adds a layer of complexity, complementing the savory vegetables perfectly.
Forget bland veggie substitutes – these meatballs are truly a culinary delight. Their texture is surprisingly meaty, thanks to a clever blend of ingredients, and the homemade red sauce elevates the entire dish to another level. Ready to create your own batch of these irresistible veggie meatballs? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Pot
- Blender
- Frying pan
Ingredients
- Ground beef: 700 grams
- Egg: 1
- Zucchini: 2
- Tomatoes: 6
- Jalapeño peppers: 3
- Onion: 1/4
- Garlic cloves: 3
- Cilantro: 1 bunch
- Jotas (likely a type of bean): a handful
- Oatmeal: 2 tablespoons
- Bay leaf: 1
- Allspice: 4
- Whole cumin: 1/2 teaspoon
- Rice: 2 tablespoons
- Carrot: 1
- Ground black pepper: 1/4 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Mustard: 1 teaspoon
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Savory Tomato Sauce
- Boil tomatoes and jalapeño peppers in water.
- Once boiled, blend the tomatoes, jalapeños, garlic cloves, allspice, scallions, and cumin with a little water.
- Sauté chopped onion in oil until translucent.
- Add the blended tomato sauce to the sautéed onion.
Step 2. Make and Brown the Veggie Meatballs
- In a bowl, combine ground beef, egg, ground oatmeal, rice, ground black pepper, garlic powder, salt, chopped cilantro, and mustard. Mix well.
- Form the meat mixture into small meatballs.
- Brown the meatballs in a pan with a little oil.
Step 3. Simmer the Meatballs in Sauce with Vegetables
- Add the browned meatballs to the tomato sauce. Add the bay leaf and allspice.
- Add the chopped zucchini and carrots. Add more water if needed to thin the sauce.
- Cover and simmer until the meatballs and vegetables are cooked through (approximately 45 minutes).
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- The oatmeal helps to bind the meatballs and makes them softer.
- Adjust the amount of water in the sauce according to your preference.
- Meatballs should cook for approximately 15 minutes before adding vegetables.
Nutrition
- N/A
FAQs
1. Can I freeze these veggie meatballs?
Yes! Freeze them cooked or uncooked on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat gently in the sauce or oven.
2. What can I substitute for the breadcrumbs?
You can use crushed oats, almond flour, or even finely grated vegetables like zucchini or carrots instead of breadcrumbs.
These savory veggie meatballs offer a delicious and healthy alternative to traditional meat-based recipes, proving that plant-based eating can be both satisfying and flavorful. Enjoy the versatility of these meatballs, experimenting with different sauces and serving suggestions to suit your taste. Now go forth and create a culinary masterpiece that's both good for you and incredibly delicious!