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Tender paneer and potato 'meatballs', spiced with classic Indian herbs, are simmered in a tangy tomato masala sauce and served over perfectly cooked pasta. A delightful fusion dish that brings the best of both worlds to your dinner table.
For 4 servings
Cook the pasta
Prepare the vegetarian meatballs
Shallow fry the meatballs
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Tender paneer and potato 'meatballs', spiced with classic Indian herbs, are simmered in a tangy tomato masala sauce and served over perfectly cooked pasta. A delightful fusion dish that brings the best of both worlds to your dinner table.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 425.25 calories per serving with 13.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the masala sauce
Simmer and combine
Serve
Replace paneer with an equal amount of crumbled firm tofu. Ensure your breadcrumbs are vegan.
Use certified gluten-free pasta and gluten-free breadcrumbs for the meatballs.
Bake the meatballs in an oven or air fryer at 180°C (350°F) for 15-20 minutes until golden, instead of shallow frying, to reduce oil.
Omit the red chili powder to make it non-spicy. You can add 1 tablespoon of tomato ketchup to the sauce for a slightly sweeter, milder flavor.
Add 1/4 cup of cooked and mashed chickpeas or red lentils to the meatball mixture for an extra protein boost.
Paneer is a rich source of casein protein, which is essential for muscle repair and growth.
The carbohydrates from pasta provide a quick and sustained source of energy to fuel your body and brain.
Tomatoes are packed with lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers.
This dish can be part of a balanced meal. It provides protein from paneer, carbohydrates for energy from pasta, and vitamins from tomatoes. To make it healthier, you can bake the meatballs instead of frying them and use whole wheat pasta.
One serving of this Vegetarian Meatballs with Pasta contains approximately 450-500 calories, depending on the amount of oil used for frying and the type of pasta.
Yes, you can prepare and shape the meatballs in advance and store them in an airtight container in the refrigerator for up to 24 hours before frying.
Firm tofu is a great vegan alternative. You can also use a mix of mashed vegetables like carrots, peas, and beans for a different texture and flavor.
