Vegetarian Classic Meatballs in Tomato Sauce

Savor the comforting flavors of these **Vegetarian Classic Meatballs in Tomato Sauce**—a plant-based twist on an Italian favorite. Made with wholesome canned chickpeas, savory Parmesan cheese, and aromatic herbs like parsley and oregano, these meat-free meatballs are baked to golden perfection for a healthier alternative. They’re nestled in a rich, garlicky tomato sauce infused with a hint of red pepper flakes and fresh basil, creating the perfect balance of warmth and zest. Ideal for cozy dinners or a meatless main course, this dish comes together in just over an hour and serves four. Pair with spaghetti for a classic pairing or enjoy on their own with a slice of crusty bread. This hearty, flavorful recipe will leave vegetarians and meat-lovers equally delighted!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 grams Canned chickpeas
• 100 grams Breadcrumbs
• 50 grams Grated Parmesan cheese
• 1 piece Large egg
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Dried oregano
• 2 pieces Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 800 grams Canned crushed tomatoes
• 1 small Onion, finely chopped
• 0.5 teaspoon Red pepper flakes
• 8 leaves Fresh basil leaves, torn
• 1 teaspoon Sugar

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Drain and rinse the canned chickpeas, then pat them dry with paper towels.

Step 3

In a food processor, pulse the chickpeas until they are finely chopped but not pureed.

Step 4

In a large bowl, combine the chopped chickpeas, breadcrumbs, Parmesan cheese, egg, parsley, oregano, 1 clove of minced garlic, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until the ingredients are well combined.

Step 5

Using your hands, shape the mixture into 16 small balls and place them onto the prepared baking sheet.

Step 6

Drizzle the meatballs with 1 tablespoon of olive oil and bake for 20-25 minutes until golden brown, turning halfway through.

Step 7

While the meatballs are baking, heat 2 tablespoons of olive oil in a large saucepan over medium heat.

Step 8

Add the finely chopped onion and the remaining garlic to the pan and sauté for 5 minutes until the onion is soft.

Step 9

Add the crushed tomatoes, red pepper flakes, sugar, and remaining 0.5 teaspoon of salt to the saucepan. Stir well and bring to a simmer.

Step 10

Reduce the heat and let the sauce simmer gently for 15-20 minutes, stirring occasionally.

Step 11

Once the meatballs are cooked, gently transfer them to the tomato sauce, ensuring they are coated evenly.

Step 12

Simmer the meatballs in the sauce for an additional 5 minutes to absorb the flavors.

Step 13

Serve the vegetarian meatballs in tomato sauce garnished with torn fresh basil leaves.

Nutrition Facts

Serving size	(1546.8g)

Amount per serving	% Daily Value*
Calories	1660.0

Total Fat 75.1g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 236mg	0%
Sodium 7064.8mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 34.6g	0%
Total Sugars 58.2g
Protein 69.2g	0%

Vitamin D 41IU	0%
Calcium 1036.5mg	0%
Iron 18.2mg	0%
Potassium 3662.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 15.8%

Carbs: 45.5%