Go Back
Print

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 4 people
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.