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This is one of the recipes I made yesterday at my first cooking class, Vegetarian Spanish Tapas. I adopted it from a meat recipe in a book my step-mom gave me that I would assume she bought in Spain because all the measurements were metric. Skillfully overcoming that challenge with the internet, I managed to create a simple, yet tasty dish with vegetarian meatballs that actually held together well. I have seen vegetarian meatballs in the freezer section and I wouldn't hold it against you if you cheated with these, but I have to say these are pretty easy to make as long as you don't mind a bit of a mess in handling the meatball mixture and rolling them into balls. Salud!
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“Meatballs” in Spicy Tomato Sauce

February 8, 2009

30 min or less active, 60 min or less total, appetizer, condiment, fall, spring, summer, winter

This is one of the recipes I made yesterday at my first cooking class, Vegetarian Spanish Tapas. I adopted it from a meat recipe in a book my step-mom gave me that I would assume she bought in Spain because all the measurements were metric. Skillfully overcoming that challenge with the internet, I managed to create a simple, yet tasty dish with vegetarian meatballs that actually held together well. I have seen vegetarian meatballs in the freezer section and I wouldn't hold it against you if you cheated with these, but I have to say these are pretty easy to make as long as you don't mind a bit of a mess in handling the meatball mixture and rolling them into balls. Salud!

Information

Servings: 6 (about 30 balls total)
Time: 40 minutes active and total
Price: About $9.00 total; $1.50 per serving
Nutrition (per serving):
Calories: 235.5
Protein: 12.7g
Fat: 1g
Saturated fat: 1g
Carbohydrates: 32.4g
Fiber: 4.1g
Sodium: 535.1mg
Cholesterol: 35.6mg
High In:
Good Source:
Low In:

Ingredients

  • Sauce:½ Tbsp EVOO
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 large tomato, chopped
  • 1/4 tsp SnP, each
  • 1/4 tsp red pepper flakes
  • 1 Tbsp flour
  • 1 Tbsp tomato paste
  • 2 cups vegetable stock “Meatballs”:14 oz tube “ground beef” (I used Lightlife)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/3 cup parsley, chopped
  • 1/3 cup mint, chopped
  • 1 egg
  • 1/3 cup flour
  • 1 1/2 Tbsp EVOO For the sauce:1. Fry onion, garlic and carrot in EVOO over medium heat until soft, about 5-8 minutes.

Preparation

  1. Add the tomato, seasonings and flour. Let flour toast 1-2 minutes. Add stock, raise heat and bring to a boil. Then simmer over low heat for 30 minutes.
  2. Puree the sauce in a food processor and keep warm. For the “meatballs”:1. While the sauce is simmering, puree all the ingredients except the flour and EVOO in a food processor.
  3. Heat 1/2 Tbsp EVOO in a large skillet over medium heat. Measure one Tbsp of meatball dough, form balls, dredge in flour and fry until browned. Drain on paper towel. Repeat until all meatballs are browned.

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