Main dishes

Plant-based balls in tomato sauce

20 min Cook
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Plant-based balls in tomato sauce

This is my go-to recipe when I don’t feel like cooking a lot or if I’m in a time crunch. All you have to do is to take some plant-based balls straight out of the freezer, and cook them in a rich, layered tomato sauce: it can’t go wrong. And when you’re finished, you can also do scarpetta. Everything comes together very quickly, and the cooking doesn’t require much tending, so you can do something else while your meal is cooking.

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Plant-based balls in tomato sauce

Plant-based balls in tomato sauce

corinthian
Tomato sauce makes anything better. You can use this recipe for meat balls, bread balls, or store-bought plant-based balls of any kind. In the end, you'll scoop up the sauce, no matter what!
prep time
5 min
cooking time
20 min
servings
2
total time
25 minutes

Equipment

  • Large skillet

Ingredients

  • 12 plant-based balls

  • 2 ripe tomatoes

  • 1/2 jar crushed tomatoes

  • 2 tablespoons olive oil

  • 1 garlic clove

  • 1 tablespoon tomato paste

  • 1 teaspoon harissa paste

  • 1 teaspoon rosemary

  • 1 teaspoon minced parsley

  • 2 teaspoons cassonade

  • 1 tablespoon nutricional beer yeast

  • 2 tablespoons grated Grana Padano cheese

  • Salt and pepper, to taste

  • Fresh basil, to garnish

Instructions

1

Prepare the herb base

Peel the garlic clove and slice it thinly. Rinse well the tomatoes and dice them into chunks. Heat the olive oil in the skillet together with the parsley and garlic. Cook over low-medium heat until the scent of the spices is released in the air.
2

Cook the balls

Add the balls to the skillet (even from frozen), together with the fresh tomatoes. Gently toss them around and continue to cook until the balls are golden on all sides.
3

Add the sauce

Pull the balls at the sides of the skillet, and in the center, add the tomato paste and the harissa paste. Stir it to blend with the fresh tomatoes and the oil, then add the crushed tomatoes with 25 ml water, and stir everything gently to coat the balls with the sauce. Adjust with salt and pepper. Finally, top the balls with nutritional yeast, cassonade, and grated cheese.
4

Finish to cook

Cover with a lid, and continue to cook for another 10 minutes. Then, take off the heat and uncover. At this point, the sauce will have formed a flavorful glaze on top of the balls and the sauce should have thickened.
5

Garnish and serve

Garnish with a sprinkle of minced parsley and fresh basil, to taste. Serve well hot. Buon appetito!

Notes

You can substitute cassonade with granulated sugar or maple syrup.
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