Veggie Bean Meatballs With Spicy Red Pepper Sauce Ragu Recipes

THE BEST VEGAN MEATBALLS

Steps:

• If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
• Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
• Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
• Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
• Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
• Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
• Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
• These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
• Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGGIE BEAN MEATBALLS WITH SPICY RED PEPPER SAUCE #RAGU

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
• Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process-you don't want mushy beans!
• Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.
• Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized "meatballs." (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
• While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU

Steps:

• Casserole Prep;.
• Wash and Chop cauliflower into bite size pieces and set aside.
• In a large skillet begin to saute' onions and garlic for 3 minutes.
• Add cauliflower and gently saute' until just soft.
• Sprinkle with tuscan garlic seasoning and crushed red pepper.
• Stir gently for 1 minute.
• Place sauté cauliflower in a glass casserole dish.
• Strain and drain black beans and add to casserole dish and stir to mix the mixture.
• Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
• Sauce Prep;.
• In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
• Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
• Cover the mixture with sauce and top with tomato and basil feta cheese.
• Bake at 400 degrees for 15 minutes.
• Serve.

SWEET MINI MEATBALLS ALFREDO #RAGU

Steps:

• Directions for Meatballs:.
• Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
• Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
• Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
• Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
• While meatballs are cooking, pour all 3 jars of Ragu Classic Alfredo sauce into a large saucepan and heat over medium heat. Remove cooked meatballs from the sheet pans and add approximately the meatballs to the sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place into a bowl for dipping the meatballs.