Veggie Meatballs with Tomato Pasta by @deliciouslyella

1h
Medium

4 servings

🍄

15 g

Dried Porcini Mushrooms

🫒

75 ml

Olive Oil

🧄

30 g

Garlic

🧅

150 g

Onion

🌾

100 g

Cooked Quinoa

🌿

15 g

Parsley

🫘

400 g

Lentils

100 g

Jumbo Porridge Oats

15 g

Brown Rice Miso Paste

🫒

Olive Oil

🫒

2 tbsp

Olive Oil

🧄

4 cloves

Garlic

🌶️

1 g

Chilli Flakes

🌿

10 g

Basil

🍅

800 g

Baby Plum Tomatoes

🍁

7.5 ml

Maple Syrup

🍝

300 g

Pasta

🧂

1 g

Flaky Sea Salt

⚫

1 g

Black Pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C fan (390°F) and line 1 large baking tray with baking parchment.

    🍳large baking tray
    📜baking parchment

  2. Step 2/14

    Place 15 g dried porcini mushrooms in a small bowl and cover with 240 ml boiling water. Leave them to soften while preparing the mixture.

    🍄dried porcini mushrooms
    💧boiling water
    🥣small bowl

  3. Step 3/14

    Warm 2 tablespoons olive oil in a large frying pan over medium heat. Cook 2 large cloves garlic for 3–4 minutes until golden.

    🫒olive oil
    🧄garlic
    🍳large frying pan
    🥄wooden spoon

  4. Step 4/14

    Add the sliced onion and a pinch of flaky sea salt. Cook for 15–20 minutes until very soft.

    🧅onion
    🧂flaky sea salt
    🍳large frying pan
    🥄wooden spoon

  5. Step 5/14

    Transfer the softened onion and garlic to a food processor. Add the soaked porcini mushrooms and pulse until roughly chopped.

    🧅onion
    🧄garlic
    🍄dried porcini mushrooms
    🍳large frying pan

  6. Step 6/14

    Add cooked quinoa, fresh parsley, canned lentils, jumbo porridge oats and brown rice miso paste. Blitz into a coarse mixture that holds together when pressed.

    🌾cooked quinoa
    🌿fresh parsley
    🫘canned lentils
    jumbo porridge oats
    brown rice miso paste

  7. Step 7/14

    Scoop approximately 1 tablespoon of mixture per portion. Roll the mixture into 16 evenly sized balls and arrange them on the lined baking tray.

    🥄tablespoon
    🍳large baking tray

  8. Step 8/14

    Drizzle the meatballs with a small amount of olive oil. Bake for 25–30 minutes until browned and crisp on the outside.

    🫒olive oil
    🍳large baking tray

  9. Step 9/14

    Warm the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook the remaining 4 large cloves garlic and optional chilli flakes for 3–4 minutes until golden.

    🫒olive oil
    🧄garlic
    🌶️chilli flakes
    🍲large saucepan
    🥄wooden spoon

  10. Step 10/14

    Add canned baby plum tomatoes, fresh basil and maple syrup to the saucepan. Simmer for 20 minutes until the sauce has reduced by about half.

    🍅canned baby plum tomatoes
    🌿fresh basil
    🍁maple syrup
    🍲large saucepan
    🥄wooden spoon

  11. Step 11/14

    Season the tomato sauce with flaky sea salt and black pepper. Taste and adjust the seasoning if needed.

    🧂flaky sea salt
    ⚫black pepper
    🍲large saucepan
    🥄wooden spoon

  12. Step 12/14

    Cook 300 g dried pasta in boiling water according to the package directions until al dente. Drain the pasta thoroughly in a colander.

    🍝dried pasta
    💧boiling water
    🍲large saucepan
    🧺colander

  13. Step 13/14

    Add the drained pasta to the tomato sauce. Toss until all pasta is coated.

    🍝dried pasta
    🍅canned baby plum tomatoes
    🍲large saucepan
    🥄wooden spoon

  14. Step 14/14

    Gently fold the baked veggie meatballs through the pasta. Drizzle with olive oil and serve immediately.

    🫒olive oil
    🍲large saucepan
    🥄wooden spoon

Composition

Ingredients

Types

Mushrooms, Oils, Vegetables, Grains, Condiments, Seasonings, Sweeteners

Ingredients

Dried porcini mushrooms, Olive oil, Garlic, Onion, Cooked quinoa, Parsley, Lentils, Jumbo porridge oats, Brown rice miso paste, Chilli flakes, Basil, Baby plum tomatoes, Maple syrup, Pasta, Flaky sea salt, Black pepper

Allergens

Gluten, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

680 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 102g, Fat: 20g, Fibre: 17g, Sugars: 13g

Nutritional Information

Minerals

Iron: 8mg, Potassium: 1050mg, Calcium: 120mg, Magnesium: 125mg, Sodium: 650mg

Vitamins

Vitamin A: 110µg, Vitamin C: 28mg, Vitamin K: 90µg, Folate: 150µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large baking tray, baking parchment, small bowl, large frying pan, large saucepan, colander, knife, chopping board, tablespoon, wooden spoon

Appliances

Oven, Food processor, Stove

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Weeknight Dinner, Family Meal, Meal Prep, Batch Cooking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, British

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Chunky, Saucy, Al dente

Flavors

Umami, Savory, Tomatoey, Garlicky, Herbaceous, Earthy, Slightly sweet

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 120 min (Do not leave cooked pasta or meatballs out longer than 2 hours,Cool before refrigerating or freezing), fridge : 3 days (Store cooled meatballs and sauce in airtight containers,Keep cooked pasta separately when possible for best texture,Reheat until piping hot), freezer : 90 days (Freeze baked veggie meatballs in an airtight freezer-safe container,Freeze sauce separately for best results,Defrost overnight in the refrigerator before reheating)