Plant-Based Meatballs in Spicy Tomato Sauce

10 minutes Prep Time
50 minutes Cook Time
8 Servings

Tomato lovers, this one’s for you: plant-based meatballs cooked in a homemade spicy tomato sauce. The star of the show is Red Gold Original Diced Tomatoes + Green Chilies.  @kilnandkitchen   @thefeedfeed

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced

  • 1 can Red Gold Canned Whole Peeled Tomatoes 28 oz

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz

  • 2 tablespoons chili crisp, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 24 frozen plant-based meatballs
  • 1 cup mozzarella cheese, shredded
  • fresh basil for garnish

Instructions

Step one

Heat olive oil in a large sauté pan over medium-low heat.  Add the onion and garlic, stirring occasionally until they begin to soften, about 5 minutes. 

Step two

Add Red Gold Whole Peeled Tomatoes and Tomato Love Sriracha Diced Tomatoes + Red Chilies.  Use a wooden spoon to crush the whole peeled tomatoes into smaller pieces. 

Step three

Add chili crisp, dried oregano, salt and pepper.  Stir to combine, cover and simmer for 20 minutes, stirring occasionally.

Step four

Use an immersion blender to blend the sauce into a smooth consistency.  (Note: If you don’t have an immersion blender, you can transfer the sauce to a regular blender or food processor).  After blended, transfer back to the pan.

Step five

Add the frozen plant-based meatballs to the sauce.  Cover and cook over low heat until the meatballs are cooked through, stirring occasionally, about 12-17 minutes.

Step six

Once the meatballs are cooked, top them with shredded mozzarella cheese.  Cover again until the cheese has melted. Uncover, top with fresh basil and extra chili crisp if desired.

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