Meatballs made of Plant-Based Mince with Tomato Sauce

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Preparation time: 15 min

Difficulty: easy

Servings: 4 servings

 

Ingredient:

  • COOKED WILD RICE – 400 G

MEATBALLS MIXTURE:

  • VERDINO PLANT-BASED MINCE – 2 PCS (400 G)
  • SPRING ONIONS – 1 BUNCH
  • GARLIC – 2 CLOVES
  • SALT – 2 G
  • PEPPER – 1 G
  • OLIVE OIL – 50 ML
  • PUL BIBER – 2 G
  • OREGANO – 1 G
  • OLIVE OIL – 50 ML

TOMATO SAUCE:

  • CANNED DICED TOMATOES – 800 G
  • DICED YELLOW ONIONS – 200 G
  • SLICED GARLIC – 5 CLOVES (15 G)
  • DICED RED BELL PEPPERS – 400 G
  • CHILLI PEPPERS – 1/2 PCS
  • FINELY CHOPPED PARSLEY – 1 BUNCH
  • SALT – 2 G
  • PEPPER – 2 G
  • SUGAR – 2 TABLESPOONS
  • WATER – 400 ML
  • OREGANO – 2 G

 

Cooking:

1. In a stainless-steel bowl, mix well all ingredients for the meatballs and shape as a ball. Heat a skillet with a drizzle of oil over medium heat and fry the meatballs 20 seconds each side. Transfer separately on a plate and prepare the sauce.
2. Add canned tomatoes, water or vegetable stock, season with salt, pepper, oregano, chilli peppers sliced in rounds and sugar to balance the acidity of tomatoes. Add the meatballs in the saucepan and boil for 2 minutes over very low heat. Remove the saucepan from heat and sprinkle chopped parsley. 
3. Serve with basmati rice on the side.

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