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