Baked Vegan Meatballs

This easy recipe is low effort for maximum results! Baking the tomato sauce gives a rich deep flavour without the effort of cooking on the stovetop. Serve in a long bread roll as a meatball sub or over pasta.

Course Main Course

Servings people

Calories 317kcal

Cost $12

Ingredients

250 g vegan meatballs
1 brown onion
2 garlic cloves minced
1 tsp dried oregano
1 tsp dried basil
800 ml diced canned tomatoes
200 ml water
1 tbsp tomato paste
1 tsp vegetable stock powder
1 tbsp balsamic vinegar
1/2 tbsp brown sugar

To serve

salt and pepper to taste
fresh basil
long bread rolls or cooked pasta
vegan parmesan cheese

Instructions

Preheat oven to 180C.
Heat generous light of olive oil in a Dutch oven
Sauté onion over medium heat for 2-3 minutes until translucent, then add garlic, dried herbs and stir for another 1-2 minutes.
Add meatballs and cook until lightly browned.
Add canned tomatoes, water, tomato paste and mix well. Stir in vegetable stock, balsamic vinegar and sugar.
Bring to the boil then reduce to a simmer on low heat for 15 minutes. Taste and add salt or pepper if desired.
Transfer to the oven with the lid off and bake for 20 minutes.
Serve in buttered bread rolls or over cooked pasta with fresh basil leaves, parmesan, salt and pepper.

Nutrition