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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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156
103.59375
“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
- 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.
- 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.
- 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.
