YOUR SOLIN GENERATED RECIPE
Quorn Meatball and Chickpea Tomato Bake
Quorn meatballs and chickpeas roasted with crisp potatoes in a zesty tomato sauce topped with melted cheddar cheese for a bubbly, savory finish.
INGREDIENTS
15 whole Quorn Swedish style meatballs
0.5 cup canned chickpeas
0.5 cup canned diced tomatoes
0.5 medium potato
0.25 oz cheddar cheese
1 tbsp nutritional yeast
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp olive oil
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the potato into half-inch cubes and toss them with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the potatoes for 15 minutes until they start to turn golden and slightly crisp.
While potatoes roast, combine the Quorn meatballs, drained chickpeas, and diced tomatoes in a small oven-safe baking dish.
Stir in the dried oregano, garlic powder, and nutritional yeast to evenly coat the meatballs and chickpeas.
Remove the potatoes from the oven and fold them into the meatball mixture.
Sprinkle the shredded cheddar cheese over the top of the dish.
Return the dish to the oven and bake for 15 to 20 minutes until the sauce is bubbling and the cheese is completely melted.