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Ovehead view of a small Skillet with spinach vegan meatballs in spicy tomato sauce

Spinach Vegan meatballs in Spicy Tomato Sauce


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5 from 5 reviews

Description

If you are craving the deliciousness of meatballs in tomato sauce but want a tasty vegan option, consider making our spinach vegan meatballs in spicy tomato sauce. 


Ingredients

Units Scale

For the spinach veggie meatballs

  • 1 lb frozen chopped spinach, thawed
  • 1 can of chickpeas, drained and rinsed (15 ounces)
  • 1/3 cup chickpea flour
  • 2 tbsp extra virgin olive oil
  • 2 tsp garlic powder
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper
  • 2 tbsp lemon juice

For the spicy tomato sauce

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 6 cloves of garlic, grated
  • 1 large can of crushed tomatoes (28 ounces)
  • 1/4- 1/2 tsp salt to taste
  • 1/4 tsp ground black pepper
  • 1/4-1/2 tsp Aleppo pepper or Red pepper flakes, to taste

Instructions

  1. Squeeze as much water as possible from the thawed spinach.
  2. In a food processor add all the veggie meatball ingredients and process until it creates a soft dough.  Transfer to a bowl and refrigerate for 15 minutes.
  3. In the meantime make the spicy tomato sauce.
  4. In a large skillet, sautée onion and garlic in olive oil on medium-low heat for 6-7 minutes, until the onion is translucent. Add crushed tomatoes, salt, pepper, and Aleppo pepper or red pepper flakes.
  5. Cook covered on high for 3-5 minutes. Lower the heat and simmer for 20 minutes.
  6. Preheat the oven to 375 ºF and line a baking sheet with parchment paper
  7.  Scoop 1 1/2 tbsp of spinach dough and form balls. Place them on the baking sheet.
  8. Bake for 20 minutes. Let the spinach balls cool completely before removing them from the baking sheet
  9. Place spinach veggie balls on the tomato sauce and serve. Over rice, quinoa, or pasta.

Notes

  1. If you don't have time to make your own tomato sauce use your favorite marinara sauce and add Aleppo pepper or hot red pepper flakes for heat.
  • Prep Time: 10 mins
  • Refrigeration time: 15
  • Cook Time: 20
  • Category: Vegan main
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 4 spinach balls with sauce
  • Calories: 228
  • Sugar: 6.6 g
  • Sodium: 620 mg
  • Fat: 10.8 g
  • Saturated Fat: 1.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.3 g
  • Fiber: 8.1 g
  • Protein: 9.8 g
  • Cholesterol: 0 mg

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