Vegetarian Meatballs in Tomato Sauce Recipe

Meatless meatballs may seem like a bit of a misnomer, but they can be found in most stores in the frozen section. Just because there is no meat in them doesn’t mean they are any less good! I sometimes make vegetarian meatballs myself, but other times I admit I buy them already made. You can buy Quorn meatballs which have a great texture and taste, but they are not suitable for vegans (at least not at the moment of posting this recipe!). The Tivall brand is also widely available although again, not vegan but has great texture. There are also meatballs made from seitan which are great although a little bit more expensive. You can even buy vegan meatballs in Ikea from the frozen food section, and they are actually very good!

I grew up eating them in a traditional walnut or almond sauce, or in a tomato sauce, and these are the saucesI choose to make the vegetarian ones too. This particular recipe has a richness of taste thanks to the savoury punch of miso paste and yeast extract (Marmite) that gives this quintessential Mediterranean tomato sauce that is typical of Gibraltar (like a sofrito) another level of flavour. If you don’t have Marmite or Miso paste don’t worry, a dash of soy sauce or Maggi’s Jugo sauce will work well too.

Vegetarian Meatballs in Tomato Sauce Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 300 g of your favourite vegetarian meatballs
  • 1 onion
  • 1 green pepper
  • 4 tbsp olive oil
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 tin tomato (400 g)
  • 100 ml white wine
  • 1 tbsp sweet smoked paprika (optional)
  • ½ tsp yeast extract (Marmite)
  • ½ tbsp miso paste
  • 10 oz of your favourite vegetarian meatballs
  • 1 onion
  • 1 green pepper
  • 4 tbsp olive oil
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 tin tomato (14 oz)
  • ½ cup white wine
  • 1 tbsp sweet smoked paprika (optional)
  • ½ tsp yeast extract (Marmite)
  • ½ tbsp miso paste

Instructions

  1. Sweat the onion down with a green pepper, a bay leaf and 2 cloves of garlic until the onions are soft and translucent.
  2. Add a tin of tomatoes, a tablespoon of sweet smoked paprika and a dash of white wine.
  3. For depth of flavour I add half a teaspoon of yeast extract (Marmite) and half a teaspoon of miso paste and stir this in.
  4. Allow to cook for a few minutes so the flavours combine well and then add the vegetarian meatballs. If the sauce seems too thick add a little bit of water to loosen since the sauce will thicken further as it cooks.
  5. Simmer gently for about 15 minutes until the veggie meatballs are cooked throughout (although these only need to be warmed up) and the sauce comes together.
  6. Serve with rice, grains or potatoes, your choice!

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Hey what type of miso paste do you use?