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Greatest plates · Main
Oat and Carrot Meatballs in Tomato Sauce
Vegetarian meatballs from oats, grated carrot and cottage cheese, baked firm and then simmered in a basil tomato sauce so they drink it up. Nothing here is pretending to be meat; they are good on their own terms.
Serves 4Prep 20 minCook 45 minoats & cottage cheese
Containsdairy · egg · gluten
Protein 16%Carbs 63%Fat 21%
About 683 kcal a serve — 28 g protein, 108 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix, then wait for the oats to swell
MixMix the oats, grated carrot, cottage cheese, flour, eggs, parsley and salt and let it stand ten minutes so the oats swell — the mixture goes from sloppy to rollable in that time, so don't add flour before you wait.
In the mixing bowlMix →
10 min
Roll and bake them firm first
BakeRoll into about 20 balls, sit them on a lined tray and bake at 180C for 20 minutes, until dry and firm on the outside. Baking first is what stops them collapsing in the sauce.
20 min
Simmer the tomato sauce
SauceCook the onion in the oil until soft, add the garlic for a minute, then the tomatoes, oregano and salt. Simmer 20 minutes until thick.
In the wide panSauce →
20 min
Simmer the balls in the sauce
TogetherSlide the baked balls into the sauce and simmer gently 15 minutes, turning once. Tear the basil through at the very end.
In the wide panTogether →
15 min
Over spaghetti
PastaCook the spaghetti and serve the meatballs and sauce over it.
In the pasta panPasta →
10 min
Cook's noteThey also go in a roll with sauce and melted cheese, which is what the leftovers are for. The baked balls freeze before saucing and go straight into a simmering sauce from frozen.
Estimated per serve
683 kcal · 28 g protein · 108 g carbs · 16 g fatestimates, within ~10%
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