Vegan Protein Meatballs in Tomato Sauce

3 days ago
2 min read

Anyone who has already tried Ray’s products doesn’t really need a recommendation. Beyond how easy their ground mix is to work with, all their products are packed with protein and full of flavor.

Here’s a quick and royal recipe for a Saturday meal.

Ingredients – Meatballs

1 package (400 g) Ray’s ground mix for meatballsYou can purchase it directly from their website using the code veganbabe, or find it in various supermarkets and also at Nitzat HaDuvdevan.
½ small onion, finely chopped (about 50 g)
1 garlic clove, minced

Spices I like:

1 heaping teaspoon chicken grill seasoning (paprika-based)
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Ingredients – Tomato Sauce
1 can (400 g) crushed tomatoesRecommended: add 1 tablespoon tomato paste (I ran out and had too many notifications popping up, so I skipped it this time).
2–2.5 cups water(If you didn’t add tomato paste, even 2 cups will be enough).
¼ hot pepper
½ small onion
2 garlic cloves, minced
Spices I like:
1 teaspoon sweet paprika
¼ teaspoon salt
A pinch of cumin or caraway

Preparation
First, let’s prepare the cute little meatballs. You can make them even smaller (for example for spaghetti) and they become a real delicacy.
1. Finely chop the onion and garlic for both the meatballs and the sauce.
2. In a bowl, knead together the Ray’s ground mix, the chopped onion and garlic, and the spices.(Note: remember to thaw it in advance – it takes a few hours).
3. Form 13 balls (or however many you like). Roll each one gently between your palms in a circular motion to create neat little meatballs.
4. Heat a non-stick pan. Add ½ cup boiling water and the chopped vegetables. Once softened, add the crushed tomatoes, the remaining water, and the spices. Stir well.
5. Bring to a boil. Place the meatballs into the sauce, using a spoon to make sure each one rotates and gets coated from all sides. Cover the pan and reduce the heat to medium.
6. Cook for another 10 minutes, gently turning the meatballs once during cooking.
7. Let them cool slightly.
  I love serving this dish over white rice. For me it’s a comforting, exciting, and truly delicious meal.