Spanish vegetable balls

Ingredients for 2 servings:

• 1 pack of meatball substitute (vegetable balls, refrigerated section)
• 1 can tomatoes, chopped
• 1 small onion(s), chopped
• 1 garlic clove(s), chopped
• 1 tbsp plum jam
• 100 ml red wine, dry
• ½ bunch parsley, flat
• salt and pepper
• Paprika powder, hot
• olive oil
• possibly chili
• possibly sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Vegan version of the popular Albondigas

Brown the vegetable balls in a pan in olive oil until well browned on all sides, then remove from the pan. If necessary, add a little more olive oil to the pan and sauté the garlic and onions. Add the canned tomatoes, red wine, and plum jam and simmer gently on medium heat for about 20-30 minutes. Season the sauce with salt, pepper, and paprika. Note: The plum jam should make the sauce sweet enough. If not, add a little more sugar. If you like it spicy, stir in a teaspoon of chili flakes. Return the vegetable balls to the sauce and cook for a few more minutes until warmed through. Meanwhile, pluck the parsley from the stems and roughly chop it. Serve the vegetable balls with the sauce on small plates or bowls and sprinkle with the parsley. This recipe is a vegetarian-vegan variation of the tapas version of albondigas and can be combined in the same way. Paired with some bread, olives, and other small delicacies, you can put together a lovely selection of tapas. Alternatively, served with rice as a main course, it also tastes great.