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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the tomato passata in a pan over low heat. Add the fresh basil, a drizzle of extra virgin olive oil, and salt and pepper to taste. Leave it to warm through gently while you make the meatballs.
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For
2
M
I
For the Tomato Sauce
500
g
Tomato passata
10
g
Fresh basil, plus extra to serve
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Per Serving
Calories
656kcal
Fat
32g
Carbs
64g
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🌱 Plant Points: 4.25
🌾 This recipe is naturally gluten-free.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days.
❄️ Freezer: The meatballs freeze well for up to 3 months. Freeze before adding to the sauce, then thaw and warm through in the passata when ready to serve.
💡 Day-old rice works best as it's drier and binds better. If using freshly cooked rice, spread it out and leave it to cool completely before blending.
💡 Nutritional values are approximate and calculated per serving.
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Savannah L
2 months ago
Wow, so flavorful! This is one of the few times I’ve made a recipe that made the same amount of food as it says (16). That made me happy. After a few trial and errors (food processor, regular blender), a hand held immersion blender ended up working best for me. I would’ve never thought to add kalamata olives to a dish like this, but it really adds to the overall flavor in the best way. A comforting, quick meal. My belly is full and I’m ready for a nap ☺️🥱
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Gigi
2 months ago
So glad you loved it, Savannah! Those kalamata olives sure are a game changer, they are one of my secret flavour weapons 🫒 And great tip on the immersion blender, you can save it in your private notes for next time! 😊
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K
Kristy
2 months ago
Tried to make the ball dough in vitamix and not successful, better in food processor. Taste is good. Texture could be improved in my opinion as they are very crumbly and seemed to also soak in all the sauce at last step. I like them (flavour wise) but don’t love them, so for myself with experiment with adding garlic, maybe ground flaxseed or perhaps mix with tofu.
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Gigi
2 months ago
Hey Kristy! Thanks for trying out the recipe and sharing your experience! Using a food processor can definitely help with the texture (I don't own a Vitamix so I can't say how it compares). The meatballs are meant to be soft and soak up a little sauce, but they shouldn't be crumbly. They might just need a bit more pressing and rolling when shaping! If you'd like a firmer texture, I'd suggest adding a little breadcrumbs or flaxseed to soak up some of the moisture 🙌 Love that you're thinking of experimenting with garlic, that sounds delicious!
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tobietob
2 months ago
Have to work on the consistency of the 'meat'balls since they turned out very soft, also after pan frying. But overall extremely delicious dish. Since it's so hot outside I let the passata cool down a bit, which made it a great summer dish.
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Gigi
2 months ago
So happy to hear you enjoyed the dish! 😊 they are meant to be soft but if you enjoy a slightly firmer version you could try adding a bit more rice or adding 1-2 Tbsp breadcrumbs to help with firmness. Hope you give it a try again soon! 😊
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tobietob
2 months ago
Definitely will! Thanks for the advice. This will definitely be in the weekly rotation on the food plan. Thanks a lot! We are really enjoying your recipes. :)
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the tomato passata in a pan over low heat. Add the fresh basil, a drizzle of extra virgin olive oil, and salt and pepper to taste. Leave it to warm through gently while you make the meatballs.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Tomato Sauce
500
g
Tomato passata
10
g
Fresh basil, plus extra to serve
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
656kcal
Fat
32g
Carbs
64g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 4.25
🌾 This recipe is naturally gluten-free.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days.
❄️ Freezer: The meatballs freeze well for up to 3 months. Freeze before adding to the sauce, then thaw and warm through in the passata when ready to serve.
💡 Day-old rice works best as it's drier and binds better. If using freshly cooked rice, spread it out and leave it to cool completely before blending.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
Savannah L
2 months ago
Wow, so flavorful! This is one of the few times I’ve made a recipe that made the same amount of food as it says (16). That made me happy. After a few trial and errors (food processor, regular blender), a hand held immersion blender ended up working best for me. I would’ve never thought to add kalamata olives to a dish like this, but it really adds to the overall flavor in the best way. A comforting, quick meal. My belly is full and I’m ready for a nap ☺️🥱
Like
Reply
Cancel
Gigi
2 months ago
So glad you loved it, Savannah! Those kalamata olives sure are a game changer, they are one of my secret flavour weapons 🫒 And great tip on the immersion blender, you can save it in your private notes for next time! 😊
Like
Reply
Cancel
K
Kristy
2 months ago
Tried to make the ball dough in vitamix and not successful, better in food processor. Taste is good. Texture could be improved in my opinion as they are very crumbly and seemed to also soak in all the sauce at last step. I like them (flavour wise) but don’t love them, so for myself with experiment with adding garlic, maybe ground flaxseed or perhaps mix with tofu.
Like
Reply
Cancel
Gigi
2 months ago
Hey Kristy! Thanks for trying out the recipe and sharing your experience! Using a food processor can definitely help with the texture (I don't own a Vitamix so I can't say how it compares). The meatballs are meant to be soft and soak up a little sauce, but they shouldn't be crumbly. They might just need a bit more pressing and rolling when shaping! If you'd like a firmer texture, I'd suggest adding a little breadcrumbs or flaxseed to soak up some of the moisture 🙌 Love that you're thinking of experimenting with garlic, that sounds delicious!
Like
Reply
Cancel
tobietob
2 months ago
Have to work on the consistency of the 'meat'balls since they turned out very soft, also after pan frying. But overall extremely delicious dish. Since it's so hot outside I let the passata cool down a bit, which made it a great summer dish.
Like
Reply
Cancel
Gigi
2 months ago
So happy to hear you enjoyed the dish! 😊 they are meant to be soft but if you enjoy a slightly firmer version you could try adding a bit more rice or adding 1-2 Tbsp breadcrumbs to help with firmness. Hope you give it a try again soon! 😊
Like
Reply
Cancel
tobietob
2 months ago
Definitely will! Thanks for the advice. This will definitely be in the weekly rotation on the food plan. Thanks a lot! We are really enjoying your recipes. :)
Like
Reply
Cancel
