Tasty and nutritious green veggie meatballs riding on an easy tomato sauce spiced with Middle Eastern flavours. Serve with a fruity, nutty rice pilaff for a perfect vegan feast.
AD – this is a commissioned post. See my cookie and privacy statement for further details.
I’ve been wanting to create a stand out recipe for veggie meatballs for a very long time. Procrastination rarely pays off and now Heck have beaten me to it. There was nothing for it but to create a super delicious way of serving them. These green veggie meatballs in tomato sauce served as part of a Middle Eastern feast fits the bill beautifully. All vegan and so very tasty.
Heck Veggie Meatballs
Heck is a small independent award winning producer of sausages, burgers and meatballs – both veggie and non veggie. They pride themselves on using high quality ingredients and no unnecessary inputs. I’ve tried their veggie burgers and they’re phenomenally good.
Now they’ve branched out into veggie meatballs, which come in 255g packs of nine. Both are approved by the Vegan Society and are vegan, gluten free and low in fat. They’re currently available at Waitrose and cost £3 a pack. The Super Greens are also approved by the Vegetarian Society.
Thai Bites are made with Thai pesto, sweet potato and sticky rice. They are really tasty, but much as I love Thai flavours I was drawn to the bright green ones. By heck it’s spring and the buds are bursting, I thought, get some chlorophyll inside you.
Super Greens are green veggie meatballs made from quinoa, spinach, kale & ginger with a few other nutritious ingredients thrown in for good measure. They’re delicious in their own right and work very well served with a salad. They also help towards the new and seemingly unobtainable target of ten a day.
Middle Eastern Inspired Tomato Sauce
I like a bit of colour contrast when it comes to my food. When I saw these bright green veggie meatballs, I just knew I was going to have to serve them in a bright red tomato sauce. The flavours of the Middle East, I reckoned, would work well with these balls, so that’s what I went for. I made the sauce with red peppers and carrots as well as tomatoes and a little pomegranate syrup.
Making the sauce was dead easy. I whizzed most of the ingredients up in my Optimum G2.3 induction blender to produce a thick sauce that the green veggie meatballs could sit in without sinking. I served them on a bed of fruity, nutty rice pilaf which offered a perfect foil to the spicy tomato sauce and earthy balls.
You can cook the balls easily, either in an oven or an air fryer. What’s more, you don’t need any oil to bake them. I used my Optimum HealthyFry and they were done to perfection in fifteen minutes. They come out crisp on the outside and gorgeously chewy in the middle.
Green Veggie Meatballs
If you’re looking for something to celebrate St Patrick’s Day tomorrow, these green veggie meatballs would make a quick but delicious green dinner. We’ve enjoyed them with lettuce, roasted oca and a green dressing that I’ll be blogging about at some point. However, you could just as well serve them with a more elaborate salad, some new potatoes and dressing of your choice.
Pin this recipe for Green Veggie Meatballs in a Spicy Tomato Sauce
Green Veggie Meatballs in Tomato Sauce – The Recipe
Green Veggie Meatballs in Tomato Sauce
- 1 tbsp sesame oil
- 1 onion – peeled and finely chopped
- 1 tsp cumin seeds
- 400 g tin tomatoes
- 4 carrots – scrubbed and roughly chopped
- 1 large red pepper – deseeded and roughly chopped
- 2 cloves garlic – peeled
- ½ red chilli – deseeded
- 1 tbsp pomegranate molasses
- 250 g water
- ½ tsp salt
- 2 packs of Heck Super Green Veggie Meatballs
- Heat the oil in a large deep pan over a moderate heat. Add the onion and fry for five minutes until translucent. Add the cumin seeds, stir and fry for another minute or two.
- Meanwhile blitz the tomatoes, carrots, red pepper, garlic and chilli in a blender along with the water.
- Pour into the onion pan and add the pomegranate molasses and salt. Bring to the boil, cover and reduce the heat. Simmer for twenty minutes, stirring occasionally.
- While the sauce is cooking, cook the veggie balls according to packet instructions or for 15 minutes in an Air Fryer at 180℃.
- Pour the sauce into a large serving bowl and place the hot balls on top. Serve alongside a Middle Eastern pilaf.
I’m sending this recipe for green veggie meatballs in a spicy tomato sauce off to Jac at Tinned Tomatoes for Meat Free Mondays.
Other Recipes for Heck’s Thai and Green Veggie Meatballs
- Super greens, halloumi and avocado skewers with Thai Green Rice via Foodie Quine
- Vegan noodle salad with peanut sauce via Veggie Desserts
This is a sponsored post in collaboration with Heck. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission.