Crockpot Meatballs with Coffee Panna Cotta
Tender vegan meatballs slow-cooked in rich tomato sauce, paired with a decadent dairy-free coffee panna cotta. Easy, elegant, plant-powered deliciousness.
Ingredients
Vegan Meatballs:
- 1 can chickpeas 15 oz, drained and mashed
- 1/2 cup rolled oats
- 1/4 cup chopped parsley
- 1/4 cup breadcrumbs
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 jar marinara sauce 24 oz
Coffee Panna Cotta:
- 1 1/2 cups coconut milk
- 1/2 cup brewed espresso or strong coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Optional: vegan whipped topping or shaved chocolate
Instructions
Meatballs:
- Mix chickpeas, oats, parsley, breadcrumbs, tomato paste, nutritional yeast, garlic powder, paprika, salt, and pepper.
- Blend lightly if you like a smoother texture.
- Form mixture into 1-inch balls.
- Place meatballs in Crockpot and pour marinara over them.
- Cover and cook on low for 6 hours.
- Serve with pasta or crusty bread. Or just eat them like snack royalty.
Coffee Panna Cotta:
- In a saucepan, whisk coconut milk, coffee, maple syrup, and vanilla.
- Add agar-agar and bring to boil. Simmer for 2 minutes.
- Pour into ramekins and refrigerate for at least 2 hours.
- Top with chocolate or whipped cream if you're feeling generous.
Notes
Nutritional Values (Per Serving)
- Calories: 345
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
Vitamins and Minerals Present (Per Serving)
- Iron: 20%
- Calcium: 18%
- Folate: 22%
- Potassium: 15%
- Magnesium: 17%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add chili flakes to the sauce if you like a little sass.
- Let the meatball mixture chill before rolling—it behaves better.
- Use a smoky marinara for deeper flavor.
- Top the panna cotta with a dusting of cocoa for a café-chic finish.
- Light a candle and pretend you’re dining in Rome. Nailed it.