Name: SMOKEY SPANISH MEATBALLS
Cook time: 30 min
Total time: 30 min
Ingredients: 20 Veggie balls (I used Yves veggie meatballs); 2 tbsp extra virgin olive oil; 1 tsp asafoetida (aka hing); 5 curry leaves; 1 tsp cumin powder; 1 tsp smoked paprika; ⅛ tsp cinnamon powder; ¼ tsp ginger powder; 1 tsp truffle balsamic; 1 tbsp apple cider vinegar; 1 can tomato whole (crushed)- 800mL; 1 cup water; 4 bay leaves; 2 stems fresh oregano; 2 tsp brown sugar; Salt and pepper to taste

These traditional Spanish meatballs are absolutely delicious. They are soft and tender with a herb infused simmered sauce. (Gluten Free and Vegan)

Cook Time30 mins

Yield: 4 servings

INGREDIENTS

20 Veggie balls (I used Yves veggie meatballs)

2 tbsp extra virgin olive oil

1 tsp asafoetida (aka hing)

5 curry leaves

1 tsp cumin powder

1 tsp smoked paprika

⅛ tsp cinnamon powder

¼ tsp ginger powder

1 tsp truffle balsamic

1 tbsp apple cider vinegar

1 can tomato whole (crushed)- 800mL

1 cup water

4 bay leaves

2 stems fresh oregano

2 tsp brown sugar

Salt and pepper to taste

DIRECTIONS

Heat the olive oil in a large cast iron pan. Add the hing, curry leaves, cumin, paprika, ginger powder and stir.

Deglaze the pan with the balsamic and apple cider vinegar until vinegar has reduced.

Then add the crushed tomatoes, sugar, bay leaves and oregano. Stir for 2 mins.

Add the meatballs. Season with salt and freshly ground black pepper.

Simmer on a low heat for about 20 – 25 minutes until the meatballs are cooked through and the tomato sauce has reduced.

Ingredients