Comfort Veggie Meatballs

Great to make for a pasta comfort meal or a meatball sub sandwich. Hey, they are great even by themselves.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dinner, Main Course, Side Dish

Cuisine: Gluten Free, Vegan

Keyword: comfort meatballs, comfort veggie meatballs, gluten free meatballs, meatball, meatball subs, spaghetti and meatballs, vegan meatballs, veggie meatball

Servings: 6 people

Ingredients

1 pkg Beyond Beef plantbased ground
1 cup quick oats
1/2 cup non-dairy milk
4 spring onions- green tops only
1 tsp salt add more to fit your liking.
black pepper to taste
4 Tbs melted refined coconut oil
1/2 cup Gluten free all-purpose flour
1 jar Rao's Sensitive Marinara

Instructions

In a bowl, combine the plant-based ground and oats.
Pour in the milk, add more if the mixture is too dry or, add more oats if too much milk was added. You should be able to form meatballs without them crumbling or being too sticky.
Add spring onion tops, salt and pepper to your liking.
Preheat oven to 350 degrees
Heat coconut oil in a large pan over medium heat. Carefully place meatballs in pan giving them a light stir to coat them in the oil.
Once meatballs are lightly browned on the outside.
In a casserole dish, place half the jar of Rao's sauce on the bottom of the dish and transfer the meatballs from the pan to the casserole dish.
Cover meatballs with the remaining sauce and top with your favorite vegan cheese.
Put dish into the oven for 30 minutes. It should be bubbly and hot.
Serve with spaghetti, on the side, as a meatball sub or eat them as is.

Notes

This recipe is not considered LOW FODMAP. However, I was able to eat 1 meatball with no problem and 2 meatballs at a time were pushing the limits. If you follow a low fodmap diet plan, be sure to eat these with caution.