Soya mince meatballs

Name: Soya mince meatballs
Total time: 3600 s
Yield: 2-3 people
Cuisine: British
Ingredients: 1 onion; 2 cloves garlic; 2 teaspoon herbs de Provence; 2 x 400 g can tomatoes; 50 g olive oil; 1 teaspoon smoked paprika; 250 g TVP mince; 100 g fresh breadcrumbs; 250 g water; 3 g cumin seeds (toasted and ground); 2 g coriander seeds (toasted and ground); 1 tsp turmeric; 1 tsp smoked paprika; 3 g salt; 30 g olive oil

Sam Meadley @samm

Bristol, England, United Kingdom

Continuing my recent run of recipes using soya mince these #vegan meatballs are incredible. A real crowd pleaser and a lot of fun to make!

Sam Meadley @samm

Bristol, England, United Kingdom

Continuing my recent run of recipes using soya mince these #vegan meatballs are incredible. A real crowd pleaser and a lot of fun to make!

Saved

Ingredients

1 hour

2-3 people

Tomato sauce
1onion
2 clovesgarlic
2 teaspoonherbs de Provence
2x 400 g can tomatoes
50 golive oil
1 teaspoonsmoked paprika
Meatballs
250 gTVP mince
100 gfresh breadcrumbs
Homemade Breadcrumbs
250 gwater
3 gcumin seeds (toasted and ground)
2 gcoriander seeds (toasted and ground)
1 tspturmeric
1 tspsmoked paprika
3 gsalt
30 golive oil

Saved

Steps

1 hour

1

Start the tomato sauce by finely chopping the onion and garlic and frying in a little oil until soft.
2

Once soft add herbs and tomatoes and cook over a low heat for ~15 mins until sauce has started to reduce.
3

Stir in the oil and paprika and continue to cook for a few minutes before taking off the heat.
4

Time for the meatballs! Mix all ingredients in a large bowl and mix vigorously with your hands until you get a stuffing like consistency.
5

Roll into balls of approximately 25g and shallow fry until golden brown then set aside to drain. Most likely you’ll need to do this in batches so you can start frying the first batch whilst shaping the second.
6

Add the balls to an oven dish and cover with the tomato sauce. Cook in an preheated oven at 200°C for 15 minutes.

Tips

Homemade Breadcrumbs

Breadcrumbs are the perfect way to use up bread that is just past it’s best. Day old sourdough may not be perfect for sandwiches, but it’s just right for crumbing! I add these to Gazpacho, nut loaf, homemade plant sausage and burgers but these ones are destined for my infamous homemade sage and onion stuffing! I’m making extra to fulfil requests! 😊#zerowaste