Vegan meatballs

A tasty recipe for vegan meatballs with a spicy arrabbiata sauce

Vegan meatballs

Vegan Meatballs with Arrabbiata Sauce

Sharon
Tasty plant based vegan meatballs with a spicy arrabbiata sauce
Prep Time 30 mins
Cook Time 50 mins
1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 4 People
Calories 315 kcal

Equipment

  • Blender

Ingredients
  

Arrabbiata Sauce

  • 1 tbsp olive oil
  • 2 tps red chilli flakes
  • 2 red chillies if you want a milder sauce omit one of the chillis
  • 1 large white onion, diced
  • 2 400g cans whole tomatoes
  • 6 cloves garlic
  • salt to taste optional
  • ½ tsp ground black pepper
  • 100 g fresh basil chopped

Vegan Meatballs

  • 2 g chickpeas
  • 2.5 tbsp ground flax leaves
  • 64 g breadcrumbs
  • 6 tbsp water
  • ½ tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp parsley dried
  • 1 tsp marjoram
  • ¼ tsp black pepper

Instructions
 

Arrabbiata Sauce

  • Heat the oil over a medium heat in a saucepan
  • Add the red chilli flakes and cook for about 3 minutes until sizzling, make sure that they don't burn.
  • Reduce the heat and add in the onion, garlic and red chillis. Saute for approx. 5 minutes until the onions are translucent
  • Add the canned tomatoes. Mix all the ingredients together. Cover the saucepan for approx. 10 minutes to allow the tomatoes to break down. t
  • Remove the lid and using a spatula or wooden spoon break down the tomatoes. For a smoother sauce put in a blender. Let the mixture simmer for 30 minutes, stirring frequently.
  • Season with salt and pepper. Remove from the heat and add the chopped basil. Allow to cool slightly and serve with pasta of choice and the vegan meatballs

Vegan Meatballs

  • Pre-heat the oven to 232°C/450°degrees F/Gas 8
  • Boil the chickpeas until they are soft. Blend them in the blender
  • Mix the water and ground flax in a large bowl and allow to stand for approx. 10 minutes
  • Mix the ground flax with the chickpeas
  • Mix the remaining ingredients with the chickpea mixture and form into balls
  • Place the balls onto a baking tray and bake for approx 25 minutes

Notes

Please note: Nutrients shown are for vegan meatballs and arrabbiata sauce only, you will need to add on the values from the pasta that you use.

Nutritional Information

Per serving of meatballs and sauce:
Calories 315 kcal | Fat 10.9g | Saturated Fat 3.7 g | Protein 10.3 g | Carbs 40.9 g | Sodium 0.12 mg | Fibre 6.3 g | Sugar 2.2 g
Keyword spicy arrabbiata sauce, Vegan metaballs