These delightful vegan meatballs take inspiration from the famous Spanish tapas dish ‘Albondigas’.
- You can make this gluten-free using tamari instead of soy sauce and skipping the crusty bread at the end.
- We used passata because we love the smooth consistency, but you can substitute this for tinned tomatoes.
- These vegan meatballs go perfectly with crusty bread, but we’ve also served them with grains like buckwheat and quinoa.
- It’s important to avoid over-processing the meatball mixture because they’ll turn into a ‘mushy’ texture. Simply pulse until you can roll the mixture together into your hands and it doesn’t fall apart.
- You’ll also want to leave the meatballs to rest after they’ve come out of the oven. They’ll become firm and it’ll help prevent them falling apart in the pan.
Spanish-Style Vegan Meatballs ✌️ Our new cookbook ONE POT VEGAN is out now 👉 sovegan.co/onepvPosted by So Vegan on Wednesday, 5 August 2020
For the meatballs:
- 2 x 400g tin of black beans, drained + rinsed
- 2 garlic clove, peeled
- 50g / 1.8oz rolled oats
- 80g / 2.8oz walnuts
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1/2 tsp cayenne pepper
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- salt + pepper
- olive oil
For the sauce:
- olive oil
- 1 onion, peeled + diced
- 2 garlic clove
- 1 tsp smoked paprika
- salt + pepper
- 800g / 28.2oz passata
- 1 tsp granulated sugar
- fresh parsley
- crusty bread
- Preheat the oven to 180°C / 356°F fan-assisted. For the meatballs, first add the beans and garlic to a food processor, along with the oats, walnuts, soy sauce, pinches of salt and pepper, cayenne pepper, smoked paprika and oregano. Pulse a dozen or so times until the mixture is combined, but avoid turning it into a mulch.
- Roll the mixture into 16 evenly-sized balls and transfer them to a tray. Brush each ball with olive oil, bake in the oven for 20 minutes, then remove the balls and leave them to rest on the side.
- Meanwhile add 2 tbsp of olive oil to a large pan on a medium heat. Then add the onion and fry for 5 minutes. Add the garlic to the pan, along with the smoked paprika and pinches of salt and pepper. Fry for 2 minutes. Next add the passata and granulated sugar. Stir, bring the sauce to a gentle boil, then lower the heat and simmer with the lid on for 30 minutes, stirring occasionally. The sauce will be ready when it has thickened slightly and the sauce is no longer bitter. If necessary, cook the sauce for an extra 5-10 minutes with the lid off.
- When the sauce is ready, add the meatballs, turn the heat down and gently stir them into the sauce. Serve with chopped fresh parsley and freshly ground black pepper, alongside some crusty bread.
Nutritional information per serving: Calories 385kcal / Protein 12.2g / Fat 22.8g / Sat Fat 3g / Carbs 30.7g / Sugar 11.6g / Fibre 9.8g