Home Recipes Vegan Italian Style Meatballs
Vegan Italian Style Meatballs

Vegan Italian Style Meatballs

Servings: 4
Prep. Time: 40 mins
Cook Time: 30 mins

Packed with plant-based goodness and easy to make, bring a taste of Italy to your dinnertime with these 'meat'-balls by Matilda Bourne from @foodwithtilda. Using our 3 in 1 Hand Blender to quickly blitz your ingredients together makes this the perfect mid-week meal.

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Ingredients:

Vegan Meatballs:

  • 1 x 400g tin black beans, drained and rinsed
  • 100g chestnut mushrooms, quartered
  • 1/2 onion, diced
  • 50g breadcrumbs
  • 2 garlic cloves, peeled
  • 2 tsp mixed herbs
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1 tbsp olive oil

 

Passata:

  • 2 tbsp olive oil
  • 2 onions, diced
  • 2 garlic cloves, peeled and crushed
  • 2 x 400g tins peeled plum tomatoes
  • 2 heaped tsp mixed herbs
  • Wholegrain spaghetti, to serve
  • Chopped basil, to garnish (optional)

Directions:

  1. Place all the meatball ingredients, apart from the olive oil into a bowl, using the blending attachment on your 3 in 1 Cordless Hand Blender, process until it resembles a coarse paste that holds together. Roll the mixture into 16 small balls and chill in the fridge for 30 mins. Preheat the oven to 200ºC/180ºC (fan)/Gas Mark 6.
  2. Drizzle a baking tray with the olive oil and place the meatballs on top. Bake in the oven for 15-20 minutes until golden and slightly crispy on the outside.
  3. While the meatballs are cooking, make the passata by placing the olive oil, diced onion and crushed garlic in a large saucepan on a medium heat. Gently sweat the onions and garlic for around 10 minutes until they are translucent. 
  4. Add the tins of plum tomatoes to the pan and use your spoon to gently break them down. Season and bring to a simmer, then leave to reduce for around 15 minutes until the sauce has thickened.
  5. Place the blending attachment on your 3 in 1 Cordless Hand Blender and set the speed to full. If you’re cooking your sauce in a non-stick pan, transfer the sauce to a mixing bowl. Submerge the blending blade in the sauce and blend until you have a thick, smooth sauce, then return the sauce to the pan and stir the mixed herbs through.
  6. Cook your spaghetti according to the instructions, then toss the pasta with the sauce to thoroughly coat it. Add the meatballs on top of the pasta and garnish with chopped basil.

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