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Recipe Card
ingredients
- 1 can (28 oz) Red Gold Canned Whole Peeled Tomatoes
- 1 can (10 oz) Tomato Love Sriracha Diced Tomatoes & Red Chilies
- 1 small Onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons chili crisp, plus more for garnish
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoons black pepper
- 24 frozen plant-based meatballs
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Method
Step 1
Heat olive oil in a large saute pan over medium-low heat. Add the onion and garlic, stirring occasionally until they begin to soften, about 5 minutes.
Step 2
Add Red Gold Whole Peeled Tomatoes and Tomato Love Sriracha Diced Tomatoes. Use a wooden spoon to crush the whole peeled tomatoes into smaller pieces.
Step 3
Add chili crisp, dried oregano, salt, and pepper. Stir to combine, cover, and simmer for 20 minutes, stirring occasionally.
Step 4
Use an immersion blender to blend the sauce into a smooth consistency. [Note: If you don’t have an immersion blender, you can transfer the sauce to a regular blender or food processor] blend it, and transfer it back to the pan.
Step 5
Add the frozen plant-based meatballs to the sauce. Cover and cook over low heat until the meatballs are cooked through, stirring occasionally, about 12-17 minutes.
Step 6
Once the meatballs are cooked, top them with shredded mozzarella cheese. Cover again until the cheese has melted. Uncover, top with fresh basil and extra chili crisp if desired.