THE BEST VEGAN MEATBALLS
Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 14
Steps:
- If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
- Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
- Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
- Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
- Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
- Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
- Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
- These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
- Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Meatballs, Calories 67.4 kcal, Carbohydrate 10 g, Protein 3.3 g, Fat 1.9 g, SaturatedFat 0.3 g, Sodium 184.5 mg, Fiber 2.7 g, Sugar 1.1 g
VEGGIE BEAN MEATBALLS WITH SPICY RED PEPPER SAUCE #RAGU
Ragú® Recipe Contest Entry. My hubby is a vegetarian and I'm always trying to find ways to feed him the same things the kids and I are having. These vegetarian "meatballs" are made with garbanzo beans and black beans and are definitely not short on flavor! Ragu Spicy Red Pepper Sauce is perfect with the richness of the bean meatballs. These veggie meatballs can be served with pasta, polenta, or on their own for a delicious, comforting meal!
Provided by Laureen P.
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
- Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process-you don't want mushy beans!
- Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.
- Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized "meatballs." (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
- While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.
Nutrition Facts : Calories 343.9, Fat 4.7, SaturatedFat 1.3, Cholesterol 49.3, Sodium 1077.8, Carbohydrate 59, Fiber 12.5, Sugar 1.4, Protein 17.3
SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
Steps:
- For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
- Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
- For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
- Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
- Transfer to a chafing dish and serve with frilly toothpicks.
VEGAN MEATBALLS
Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 17
Steps:
- Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
- Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
- Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
- Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
- Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.
Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium
More about "veggie bean meatballs with spicy red pepper sauce ragu food"
SPICY VEGETARIAN MEATBALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
Cuisine ItalianCategory Main CourseServings 4Total Time 45 mins
- Wash each eggplant well and cut up into 1-1.5 inch cubes. Place onto a sheet pan and drizzle with olive oil, salt and pepper. Roast for 15-20 minutes until tender and golden brown. Allow to cool.
- While the eggplant cooks, bring your marinara up to a boil and bring up a pot of water to boil for the pasta.
CANNELLINI BEAN VEGETARIAN “MEATBALLS” WITH TOMATO …
From cookincanuck.com
4.6/5 (29)Calories 259 per servingCategory Entrees
- In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
- Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
- Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
VEGAN GUMBO WITH SPICY RED BEAN MEATBALLS
From connoisseurusveg.com
VEGAN MEATBALLS WITH SPAGHETTI - VEGAN HEAVEN
From veganheaven.org
VEGETARIAN MEATBALLS WITH RED PEPPER SAUCE AND …
From abundantenergy.ca
VEGETARIAN MEATBALLS WITH RED PEPPER SAUCE AND …
From goodto.com
GREEK MEATBALLS WITH ROASTED RED PEPPER SAUCE
From wholesomelicious.com
SAUCY VEGETARIAN MEATBALLS - EATINGWELL
From eatingwell.com
RACHAEL RAY'S VEGETARIAN MEATBALLS WITH RED SAUCE
From rachaelray.com
VEGAN MEATBALLS PASTA WITH ROASTED RED PEPPER SAUCE …
From avocadopesto.com
CREAMY VEGAN ROASTED RED PEPPER SPAGHETTI AND …
From spoonforkbacon.com
VEGAN SPAGHETTI AND BEAN MEATBALLS RECIPE (OIL FREE)
From veeatcookbake.com
ITALIAN MEATBALLS IN A RED PEPPER TOMATO SAUCE - AN …
From anitalianinmykitchen.com
VEGAN CHICKPEA MEATBALLS IN ROASTED RED PEPPER SAUCE
ITALIAN BLACK BEAN MEATBALLS - VEGAN/GLUTEN-FREE MEATBALL RECIPE
From runningtothekitchen.com
EASY SPICY VEGETARIAN MEATBALLS - GOURMET DONE SKINNY
From gourmetdoneskinny.com
MOROCCAN LENTIL MEATBALLS WITH ROASTED RED PEPPER SAUCE
From dishingouthealth.com
VEGAN BLACK BEAN MEATBALLS - OCCASIONALLY EGGS
From occasionallyeggs.com
A VEGETABLE-PACKED PASTA SATISFIES A TEEN - THE WASHINGTON POST
From washingtonpost.com
SPAGHETTI AND SPICY MEATBALLS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love