Vegan meatballs

Name: Vegan meatballs
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 2 garlic cloves, crushed; 500 mL passata; 30 g basil; 50 g vegan spread; 50 g rolled oats; 1 400g tin black beans, drained and rinsed; 30 g parsley, roughly chopped; 30 g coriander, roughly chopped; 3 cloves garlic, crushed; 1 tbsp. paprika; 2 tbsp. extra virgin olive oil, plus extra to grease; 1 tbsp. tomato puree; 1/2 tsp. salt; 2 tsp. nutritional yeast; 3 tbsp. vegetable oil; 300 g vegan pasta; Vegan parmesan

We've given the classic Italian dish a plant-based twist.

By Ailsa BurtUpdated: 13 December 2023

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Oscar Hather / Good Housekeeping

Packed with protein-rich black beans, fresh herbs and garlic, these plant-based meatballs make a hearty, healthy alternative to traditional beef meatballs. Spooned over whirls of pasta and nestled in a classic Italian tomato and basil sauce, they're bound to become a firm family favourite. Serve with a peppery rocket salad and vegan hard cheese, if you like.

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Yields:

4 serving(s)

Prep Time:

45 mins

Cook Time:

45 mins

Total Time:

1 hr 30 mins

Cal/Serv:

687

Ingredients

For the sauce

2 Tbsp. olive oil
2 garlic cloves, crushed
500 ml passata
30 g basil
50 g vegan spread

For the meatballs

50 g rolled oats
1 400g tin black beans, drained and rinsed
30 g parsley, roughly chopped
30 g coriander, roughly chopped
3 cloves garlic, crushed
1 Tbsp. paprika
2 Tbsp. extra virgin olive oil, plus extra to grease
1 Tbsp. tomato puree
1/2 tsp. salt
2 tsp. nutritional yeast
3 Tbsp. vegetable oil

To serve

300 g vegan pasta
Vegan parmesan

Directions

1. Step 1Heat the oil in a frying pan over a low heat and add the garlic. Cook for 3min until starting to brown then stir in the passata. Reduce over a medium heat until thickened, around 10-15min. Finely chop the basil stalks and reserve the leaves for the meatballs. Add in the basil stalks and season with salt and pepper. Stir in the vegan spread and leave to one side.
2. Step 2In a food processor blend the oats until coarsely chopped. Add in the black beans and pulse until completely combined. Roughly chop the remaining basil leaves and herbs and add to the food processor. Pulse until finely chopped. Then add the remaining ingredients and blitz until it’s a fine paste. Season with pepper and roll into ping pong sized balls. Put onto a lightly greased baking sheet.
3. Step 3Cook the pasta according to packet instructions, reserving a mug of the pasta water. Heat the vegetable oil in a large frying pan. Add the meatballs, and gently brown all over on a medium heat. You may need to do this in batches. Once browned, remove using a slotted spoon, to a plate lined with kitchen paper.
4. Step 4Whilst the meatballs are cooking, gently heat the sauce over a low heat. Stir through the drained spaghetti, adding splashes of pasta water to make a silky sauce.
5. Step 5Serve with the meatballs and vegan parmesan on top.