Name: Gourmet Vegetarian Meatballs in Homemade Tomato Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 30 ml olive oil; 25 g yellow onion; 1 clove garlic; 42.5 g tomato paste; 200 g crushed tomatoes; 25 g plain breadcrumbs; 12.5 g grated parmesan cheese; 5 g fresh basil; 1.25 g salt; 0.5 g black pepper

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Gourmet Vegetarian Meatballs in Homemade Tomato Sauce

Gourmet Vegetarian Meatballs in Homemade Tomato Sauce

Elegant vegetarian meatballs served in a rich homemade tomato sauce, perfect for fine dining.

This meal provides a sophisticated vegetarian option that is rich in flavor and nutrients, supporting a balanced diet while adhering to fine dining standards.

Source

Ingredients:

30
ml
olive oil
25
g
yellow onion
1
clove
garlic
42.5
g
tomato paste
200
g
crushed tomatoes
25
g
plain breadcrumbs
12.5
g
grated parmesan cheese
5
g
fresh basil
1.25
g
salt
0.5
g
black pepper

Preparation Time: 30 minutes

Cooking Time: 90 minutes

Instructions:

In a large pot, heat olive oil over medium-low heat. Add minced onion and garlic, sauté until translucent.
Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 30 minutes.
In a bowl, combine breadcrumbs, grated parmesan, finely chopped onion, minced garlic, salt, and black pepper. Mix well.
Add water as needed to form a moist mixture. Shape into meatballs, about the size of a golf ball.
Preheat the oven to broil. Line a baking sheet with parchment paper and place meatballs on it.
Broil meatballs for 10-12 minutes until browned. Flip and broil for an additional 2-3 minutes.
Transfer meatballs to the simmering tomato sauce and cook for an additional 30 minutes.
Serve meatballs topped with sauce, garnished with fresh basil and additional parmesan if desired.

Nutrition	Per Serving 345 g	Per 100g
Energy	521 kcal	151 kcal
Protein	11.7 g	3.4 g
Fibre	5.7 g	1.7 g
Salt	1.3 g	0.4 g
Sugar	11 g	3.2 g
Carbohydrates	43.1 g	12.5 g
Fat	34.1 g	9.9 g

Environmental	Per Serving 345 g	Per 100g
CO2	1.2 kg	0.3 kg
Water	1.4 l	0.4 l

30
ml
olive oil
25
g
yellow onion
1
clove
garlic
42.5
g
tomato paste
200
g
crushed tomatoes
25
g
plain breadcrumbs
12.5
g
grated parmesan cheese
5
g
fresh basil
1.25
g
salt
0.5
g
black pepper

In a large pot, heat olive oil over medium-low heat. Add minced onion and garlic, sauté until translucent.

Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 30 minutes.

In a bowl, combine breadcrumbs, grated parmesan, finely chopped onion, minced garlic, salt, and black pepper. Mix well.

Add water as needed to form a moist mixture. Shape into meatballs, about the size of a golf ball.

Preheat the oven to broil. Line a baking sheet with parchment paper and place meatballs on it.

Broil meatballs for 10-12 minutes until browned. Flip and broil for an additional 2-3 minutes.

Transfer meatballs to the simmering tomato sauce and cook for an additional 30 minutes.

Serve meatballs topped with sauce, garnished with fresh basil and additional parmesan if desired.