Smoky Spanish Style Vegan Meatballs | Roxy and Ben
Smoky Spanish Style Vegan Meatballs
30 mins prepServes 4
This recipe offers a delicious vegan twist on the classic Spanish tapas dish Albondigas, featuring black beans, oats, and walnuts as the base for the meatballs, complemented by a flavorful sauce made with passata and spices. Perfect for a cozy meal or gathering.
1: Preheat the oven to 180°C / 356°F fan.
2: Add the beans and garlic to a food processor with oats, walnuts, soy sauce, salt, pepper, cayenne pepper, smoked paprika, and oregano. Pulse until combined but not mushy.
3: Roll mixture into 16 balls, brush with olive oil, and bake for 20 minutes. Set aside to rest.
4: In a large pan, heat 2 tbsp olive oil and fry diced onion for 5 minutes. Add garlic, smoked paprika, salt, and pepper; fry for 2 more minutes.
5: Add passata and granulated sugar, bring to a gentle boil, lower heat, and simmer with the lid on for 30 minutes, stirring occasionally.
6: Add meatballs to the sauce, reduce heat, and gently stir. Serve with fresh parsley and black pepper, along with crusty bread.
