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Recipe by Esther Chana Schechter

Vegetarian Beef and Ricotta Meatballs

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Dairy Dairy
Easy Easy
5 Servings
Allergens

Yield 16 meatballs

Ingredients

Tomato Sauce

  • 1 tablespoon oil

  • 1 onion, diced

  • 1/4 teaspoon dried basil, divided

  • 1/4 teaspoon oregano

  • 1/4 teaspoon oregano

  • 1/2 teaspoon salt

  • 28 ounces tomato sauce

  • 2 cups water

  • 1 bay leaf

  • 1 tablespoon soy sauce

Meatballs

  • 1/2 cups panko crumbs

  • 1/2 teaspoon dried basil

  • 1 tablespoon kosher salt

For Serving

  • 1 (8-ounce) package black bean spaghetti, prepared according to package directions (or your favorite starch)

Directions

Prepare the Tomato Sauce

1.

Heat a medium sized pot. Drizzle the oil and add the onions. Sauté till translucent.

2.

Add spices and salt, mix, then pour in tomato sauce and water.

3.

Add bay leaf and soy sauce and bring to a simmer.

Prepare the Meatballs

1.

Combine all ingredients in a bowl.

2.

Roll into medium-size balls and gently place in the simmering sauce. Once all the meatballs are in, bring to a boil and immediately lower heat to a simmer for about 45 minutes. Enjoy over black bean spaghetti or your favorite starch!

About

Sponsored by Dr. Praeger’s

Vegetarian Beef and Ricotta Meatballs

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