Ingredients
Scale
- 10 vegetarian meatballs (I use Quorn)
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red pepper, finely diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 400 g canned chopped tomatoes + 150ml water
- 400 g cannellini beans, drained and rinsed
- 90 g fresh mozzarella
- 6–8 fresh basil leaves
- 1 tablespoon chili oil (optional)
Instructions
- Preheat the oven to 395°F (200°C) and brown the meatballs for 10 minutes.
- In a skillet or oven-proof pan, heat the olive oil and sauté the diced onion and red pepper for 5-6 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle in dried basil, smoked paprika, oregano, salt, and pepper, then stir in the balsamic vinegar.
- Mix in the drained beans, canned tomatoes, and water. Simmer the sauce for 10 minutes.
- Nestle the browned meatballs into the sauce, then sprinkle with shredded fresh mozzarella.
- Return the pan to the oven for another 10-15 minutes until the cheese melts and turns golden brown.
- Remove from the oven, top with fresh basil leaves and drizzle with chili oil if desired.
- Serve with crusty bread to enjoy with the sauce!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier version, increase the amount of chili oil or add red pepper flakes.
Feel free to substitute other types of beans if cannellini beans are not available.
Pair with a green salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg