Vegetarian Meatballs
Hubby gives it two thumbs up. He is a carnivorous man, so if he approves of meatless meatballs -ya know it’s good!
These delicious meatballs are super easy to prepare. Line a baking sheet with tin foil and throw them in the oven. Just like regular meatballs, they are juicy and pack a punch of flavor.
I recreated my Mom’s homemade sauce and then added mascarpone to give it a more creamy texture. You can follow my steps for this sauce below. Vegan? No problem! Just exclude the cheese and you now have a yummy vegan friendly meal;)
Ingredients:
Meatballs; Pure Farmland plant based meatballs
Sauce Ingredients:
1 yellow onion, sliced thick
1 red pepper, sliced thick
3-4 garlic cloves, minced
1 lb can (28oz) crushed tomatoes with liquid
1 TBSP tomato paste .
1 TBSP balsamic vinegar
kosher salt and pepper to taste
3 Generous TBSP mascarpone
Grated parmesan for garnish
Directions:
Preheat oven at 350 degrees. Spread meatballs evenly on foil lined baking sheet. Cook according to package directions.
In a large pot over medium heat, warm olive oil and saute your onions and peppers until soft. Approximately 8-10 minutes.
Add garlic, dash of salt and pepper, and continue to cook on low heat for another 2 minutes.
Add tomatoes, tomato paste and balsamic vinegar. Cook for about 5 minutes, until bubbling.
Simmer for 10 to 12 minutes, stirring often until the sauce has thickened. If it gets too thick, add a tablespoon or more of water.
Last, stir in mascarpone until the sauce is creamy.
Serve meatballs with sauce and garnish with freshly grated parmesan cheese. Enjoy!
