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The Best Pasta and “Meatballs” ever!

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2-3 1x
  • Category: Main Dishes
  • Cuisine: Plant-based

Scale

Ingredients

  • To prepare TVP:
  • 1 cup dry TVP
  • 3/4 cup boiled water
  • Pasta/Sauce:
  • enough pasta for your family – this recipe makes 12 meat balls (feeds 2-3)
  • marinara or homemade sauce of choice
  • To prepare the Meatballs:
  • 2 tbsp EVOO
  • 2 white onions, medium, chopped
  • 1 tbsp fresh rosemary, roughly chopped
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1/2 tsp fresh pepper
  • 3/4 tsp himalayan sea salt
  • 1 heaped tsp tomato paste
  • 2 cups prepared TVP
  • 2 cups Navy Beans – strained and drained
  • 1 flax egg (3 tbsp warm water and 1 tbsp ground flax) or 1 egg
  • 1 bag Tomato Basil Harvest Snaps – crumbled

Instructions

  1. Preheat oven to 375F
  2. Line a baking sheet with parchment paper and drizzle with a bit of olive oil.
  3. Into a medium sized bowl add your TVP and hot water. Let it set for a few minutes and give it an occasional stir.
  4. Into a large sauce pan add your EVOO and onions. Cook for 10 minutes on low heat or until golden.
  5. In the mean time put your Harvest Snaps into a food process and blitz only a few times! Place crumbles into a bowl.
  6. Give your onions a good stir and now add your herbs and seasoning, gently stir.
  7. Now add your prepared TVP and Navy Beans. Cook this mixture down on low heart for around 15-20 minutes. Use a spoon to press down the ingredients.
  8. Transfer your mixture into the food processor and process till smooth.
  9. Transfer back to your bowl, add your flax egg (or egg) and half of your Harvest Snaps crumbles. Stir till well combined.
  10. Begin forming little meat balls and rolling them in the rest of the Harvest Snaps Crumbles.
  11. Transfer balls to baking sheet and bake for 20 minutes or until beautiful golden with a crunchy outside!
  12. Enjoy with your favourite pasta and sauce!