15 MINUTE MEATBALLS | Max La Manna

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are a healthier alternative.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder and is plant-based.

Cut the skin off the onion and save the skins for vegetable stock.

Dice the onion finely to avoid big chunks in the meatballs.

Peel the garlic cloves and mince them finely.

Combine plant-based meat, plant-based sausage, and plant-based mince meat in a bowl.

Add breadcrumbs, tamari or soy sauce, oregano, red pepper chili flakes, a generous pinch of salt, and black pepper to the mixture.

Finely dice fresh parsley and add it to the mixture.

Mix everything together thoroughly, but do not overwork the mixture.

Shape the mixture into meatballs about the size of a golf ball.

Heat a generous amount of extra virgin olive oil in a skillet over medium heat.

Fry the meatballs for about 3-4 minutes, rotating them every few minutes until browned on all sides.

Remove the cooked meatballs from the skillet and keep them warm.

In the same skillet, add crushed tomatoes and bring to a low heat.

Grate a garlic clove into the tomato sauce using a microplane.

Add a pinch of salt, black pepper, and red pepper chili flakes to the sauce and heat for about 5 minutes.

Cook pasta until al dente, then strain it.

Add the tomato sauce to the pasta and stir to combine.

Plate the pasta and meatballs, garnishing with fresh parsley and a drizzle of extra virgin olive oil.

Top with vegan parmesan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens