Meatball and Onion Stew
This easy weeknight vegan Meatball and Onion Stew comes together in just about 30 minutes. Packed with protein, and served over a bed of pasta, it's the ultimate weeknight comfort food!
Servings: 6 people
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion, sliced "pole to pole"
- frozen vegan meatballs (see notes below)
- 1 cup tomato sauce (not marinara sauce)
- 1 cup red wine
- 1 cup vegetable broth
- 1/4 cup red wine vinegar
- 1 Tablespoon brown sugar
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 dried bay leaf
- 1 pound fusilli pasta (for serving)
Instructions
- Bring a large pot of water to boil for the pasta. Cook pasta according to package directions. Drain and set aside.
- In the meantime place the oil in a large skillet (or even a pot—something that will later hold all of the meatballs) and heat over medium heat.
- Add the onions and sauté for 5 minutes.
- Add the frozen meatballs to the onions and let brown for another 3-5 minutes, stirring to cook evenly.
- Pour the tomato sauce, red wine, vegetable broth, and red wine vinegar on top of the meatballs and onions. Add in the brown sugar, cumin, salt, cinnamon, and bay leaf. Stir well to incorporate. Cover with a lid and allow to simmer over low heat while the pasta cooks.
- After about 20 minutes of simmering remove from the heat. Give a good stir to make sure all of the meatballs are covered in sauce. Serve over pasta and enjoy!
Notes
This recipe, with the amounts as written, works best with about 1 1/2 - 2 pounds of meatballs. Depending on the type of frozen vegan meatballs you have, the package sizes will be different. I use a 2 pound box of Alpha brand vegan meatballs in the pictures above. I also like using the Whole Foods 365 brand Plant Based Meatballs, and the package size is 10.5 ounces. I would use two packages in this recipe. The amount of meatballs you use is flexible, and depending on many you use your finished dish will be more or less saucy.