Meat-free Meatballs in Tomato Sauce Recipe

Meat-free 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. There are also meatballs made from seitan which are great although a little bit more expensive.

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.

Meat-free Meatballs in Tomato Sauce Recipe

Yield: 4 Servings

Difficulty: Easy

Cooking time: 30 Minutes

Print recipe

Pin recipe

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!

Do you like this recipe? Give it a rating!

5.00 from 1 reviews

Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.