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Italian Bowls with Vegan Meatballs
It's easy to make the BEST Italian Vegan Meatballs with only 4 ingredients and just 20 minutes. These meatless meatballs are juicy, delicious and naturally gluten free!
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
bowls
Calories
527
kcal
Author
Whitney Bond
Ingredients
Impossible Meatballs
12
ounces
Impossible burger
¼
cup
grated onion
2
garlic cloves
crushed
2
tablespoons
Italian seasoning
Italian Bowls
4
cups
broccoli florets
2
tablespoons
olive oil
1
tablespoon
Italian seasoning
8.8
ounces
chickpea pasta
uncooked
2
cups
marinara sauce
¼
cup
fresh basil leaves
Optional toppings
red pepper flakes
nutritional yeast
Instructions
Preheat the oven to 425°F.
Mix all of the ingredients for the meatballs together in a bowl.
Roll the meatball mixture into 12 balls, the size of golf balls.
Place on a parchment paper lined baking sheet.
Toss the broccoli florets with the olive oil and Italian seasoning.
Spread the broccoli into an even layer on a baking sheet.
Place the broccoli and meatballs in the oven to roast for 15 minutes.
While the meatballs and broccoli are roasting, bring a pot of water to boil on the stove.
Add the rotini to the boiling water and cook for 7-9 minutes.
Add the marinara sauce to a small saucepan on the stove over medium heat.
Simmer the sauce for 5-10 minutes, until ready to serve with the bowls.
Drain the rotini and divide it between four bowls.
Add the broccoli and meatballs to each of the bowls.
Pour the marinara sauce over the bowls or serve it on the side in small bowls for dipping.
Top with fresh basil.
Optionally top with a sprinkle of nutritional yeast and/or red pepper flakes.
Notes
To grate an onion:
start on the outside of an onion and use a box grater, or hand grater, to grate ¼ cup of onion for the recipe.
The
nutritional information
provided does not include the optional toppings of nutritional yeast or red pepper flakes.
Vegan meatball nutritional information:
64 calories per meatball, 3 carbs per meatball, 1 net carb per meatball, 5 grams protein per meatball
Broccoli florets can be replaced
with diced zucchini, cauliflower florets or large diced bell peppers, if you'd prefer.
Nutrition
Calories:
527
kcal
|
Carbohydrates:
58
g
|
Protein:
34
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Sodium:
1017
mg
|
Potassium:
1223
mg
|
Fiber:
17
g
|
Sugar:
13
g
|
Vitamin A:
1241
mg
|
Vitamin C:
91
mg
|
Calcium:
298
mg
|
Iron:
13
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!