Vegetarian Meatballs In Tomato Wine Sauce Recipe

About this recipe

A hearty vegetarian twist on classic meatballs, featuring plant-based protein and a rich tomato wine sauce. Perfect for a satisfying dinner solution.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 100 g Sambar Onion Peeled
• 100 g Old Hill Parmesan Cheese
• 10 pcs Eggee Provita+ White Protein Rich Eggs
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 80 g Knorr Vegetables Stock Cubes
• 75 Nos Oregano Sachet
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 50 g Sakthi Curry Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 290ml Lea And Perrins Worcestershire Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Combine 500 g plant-based ground, 1 cup bread crumbs, 1 cup finely chopped onion, 1/4 cup grated parmesan cheese, 3 eggs, 3/4 tsp curry powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp Worcestershire sauce in a bowl; stir well.
2. 2. Shape the mixture into 1-inch balls and dredge each ball in flour.
3. 3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Brown the meatballs in batches until golden on all sides, then remove from the skillet and set aside.
4. 4. In a Dutch oven, combine 2 cups tomato sauce, 1 cup red wine, 1/2 cup vegetable broth, and 1/8 tsp oregano. Bring the mixture to a boil.
5. 5. Add the browned meatballs to the sauce, reduce the heat to low, and simmer uncovered for 35 minutes, stirring occasionally.
6. 6. Serve the vegetarian meatballs hot, garnished with additional parmesan cheese if desired.