Vegetarian Meatballs With Chickpea Fusilli

Vegetarian Meatballs With Chickpea Fusilli

Indulge in vegetarian meatballs served with chickpea fusilli for a guilt-free and protein-rich meal

Jul 11th, 2020

Recipes
1 Mins

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    This is a vegetarian recipe submitted by RNT Family member Gita Vadher.
    RECIPE INFORMATION
    Name of dish: Vegetarian meatballs with chickpea fusilli
    Type of meal: Dinner
    Dietary info: Vegetarian
    Time to prepare: 10 Mins
    Time to cook: 15-20 Mins
    Serves: 3
    MACROS
    Total Calories: 145
    Protein in g: 11g
    Carbs in g: 14g
    Fats in g: 5g
    INGREDIENTS:
    240g Linda McCartney’s Vegetarian Meatballs
    400g tin chopped tomatoes, blitzed
    1 red onion (about 180g), finely chopped
    Finely chopped garlic and green chillies (to taste – I like to use lots!)
    Mixed herbs, salt & pepper (to taste)
    1 tbsp balsamic vinegar
    METHOD OF COOKING:
    1. Cook meatballs in oven as per instructions
    2. Heat a few sprays of fry light oil in a nonstick pan
    3. Add the onions, garlic and green chillies
    4. Cook until softened
    5. Add the tomatoes, herbs, seasonings and a little water and mix well
    6. Add a tbsp of balsamic vinegar
    7. Cover and cook on a low heat until you get a rich tomato sauce (adjust the seasoning if needed)
    8. Add the meatballs and mix well
    9. Serve with a carb of your choice (depending on your macros)
    Served with Ugo Thrive Chickpea Fusilli

    Are there any general substitutions that can be made? (vegetarian or meat options, depending):
    Could use meat

    Any additional notes you’d like to share on when it’s good in the context of the journey, and who it may be best for:
    Can be used in the Process Phase onwards

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