Vegetarian Meatballs With Chickpea Fusilli

Vegetarian Meatballs With Chickpea Fusilli

11 Jul 2020

1 Mins


This is a vegetarian recipe submitted by RNT Family member Gita Vadher.
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
Total Calories: 145
Protein in g: 11g
Carbs in g: 14g
Fats in g: 5g
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
  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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