Meatballs are good with everything. Well, okay, not EVERYTHING, but they're pretty amazing with a lot of things like pasta, in sandwiches, lasagna, and salads (don't knock it 'til you try it). These spinach meatballs will surely take you back to your childhood.
Spinach Meatballs in Spicy Sauce [Vegan]
- 3/4 cups of boiled spinach
- 1/3 cup of pieces of stale bread
- 3/4 cup of soy milk
- 20 raw cashews
- 1 garlic clove
- 6 tablespoons extra virgin olive oil
- 3 tablespoons wholemeal flour
- 2 tablespoons homemade bread crumbs
- A pinch of nutmeg
- Salt, to taste
For the Spicy Sauce:
- 1 3/4 cups tomato pulp
- 1 small onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin powder
- Pepper, to taste
- 1 clove
- 1/2 bay leaf
- Soak the cashews for a couple of hours.
- Chop the onion and sauté in oil with the clove, bay leaf, and cumin. Add the chopped tomatoes and 1/2 cup of water and cook over low heat for about 30 minutes. Season with salt. After removing the bay leaf and clove, blend with the immersion blender and set aside.
- Cut the bread into small pieces and let them soak in the soy milk. Let stand at least an hour (you can also prepare the day before).
- In a pan, heat 2 tablespoons of olive oil with the garlic and cook. Add chopped spinach and toss for a few minutes. Add the spinach to the bread, half the garlic, and chopped cashews. Blend without completely combining. Season with salt.
- Add the flour and bread crumbs to the spinach mixture and mix. With wet hands, create as small or big of meatballs as you desire. Heat the remaining oil in a wok and sauté the meatballs a few at a time, turning them so that they brown evenly. Drain and allow to dry in paper towels. Then add them to the hot sauce and allow to cook 15 minutes. Serve hot meatballs.