This is another quick and easy lunch or dinner recipe – it can be served with pasta, rice, cauliflower rice or just on its own! There are lots of veggie meat balls out there – I’ve used the Birdseye ones for this but I’ve also used the Quorn ones in the past. Even if you’re not vegetarian they’re a great way to cut calories without feeling like you are!
I cook up a batch for the week and then it’s nice and easy to quickly heat it up for dinner (or lunch!).
Use fresh or frozen veg (or any leftover veg you have will work well) – I happened to have peppers and mushrooms so they went in, but courgettes, aubergines etc would also work well.
Also it’s worth noting that Lea & Perrins Worcestershire sauce contains anchovies so if you’re vegetarian then double check – Biona and other companies make one without the use of animal products and it’s widely available.
This serves at least 6 at about 227 cals per portion.
You will need:
2 packs of no-meat meat balls
2 cans chopped tomatoes (400g each)
2 small onions (or 1 large)
Handful of mushrooms (or any veg you like)
1 tbsp concentrated tomato purée
1/4 tsp smoked Paprika
1 tsp mixed herbs
1/2 tsp cayenne pepper
2 vegetable stock cubes
1/2 tsp Worcestershire sauce (optional)
1 tbsp marmite (optional)
A dash of Balsamic vinegar
Salt and pepper
Chop the veg. Heat a little oil in a pan, add onions first and allow to soften, then the peppers, mix and allow to soften.
Add the no-meat meat balls to the pan allow to brown. Then add the mushrooms and any other veg you’re using. Be gentle with the mixture as otherwise the meatballs will break up.
Cook for a couple of mins until the veg start to soften and then add the chopped tomatoes and tomato purée . Stir well and bring to a slow simmer. Add the stock cubes, all the spices, balsamic vinegar, marmite and Worcestershire sauce and stir well.
Bring to a simmer and allow to cook through for about 10-15 mins.
Serve on its own, with green veg and grains, pasta etc.