Savory, pan-crisped meatballs served in a bright, herby tomato sauce
Ingredients (Makes 2–3 servings)
For the meatballs:
1 cup Balletic Meat blend
½ cup water
2 tbsp olive oil
1 tbsp finely chopped sun-dried tomatoes
1 tbsp chopped parsley
1 tsp oregano
1 clove garlic, finely grated
½ tsp cumin
Salt & pepper to taste
1 tbsp ground flaxseed or breadcrumbs
1 tbsp nutritional yeast
For frying:
1–2 tbsp olive oil
For the tomato sauce:
1 tbsp olive oil
1 clove garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp dried basil
½ tsp sugar
Salt and pepper to taste
Instructions
- Make the meatball mix:
In a bowl, combine Balletic Meat, water, olive oil, sun-dried tomatoes, parsley, oregano, garlic, cumin, salt, pepper, and any optional add-ins. Mix until firm and slightly sticky. Let sit 5–10 minutes. - Form the balls:
Roll into 10–12 small meatballs using damp hands. Chill for 10 minutes if you have time—it helps them hold shape. - Pan-fry:
Heat olive oil in a nonstick skillet over medium heat. Add meatballs and fry, turning occasionally, until golden and crisp on all sides (about 6–8 minutes). Remove and set aside. - Make the sauce:
In the same pan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, basil, sugar, salt, and pepper. Simmer 8–10 minutes until thickened slightly. - Finish & serve:
Return meatballs to the pan and gently coat with sauce. Simmer 2–3 more minutes to warm through. Serve with warm pita, couscous, or roasted veggies.
Nutritional Highlights Box
| Power Stat | Why It Matters |
| ~21g protein per serving | Satisfying, complete, and plant-based |
| Rich in flavor, light on the gut | No animal fat, no heaviness |
| Mediterranean-inspired goodness | Herbs, tomato, olive oil = anti-inflammatory benefits |
| Heart-friendly comfort food | Fiber-rich, cholesterol-free, and deeply comforting |
