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Delight in these tender, plant-based Meatballs that capture the essence of traditional comfort food. Their soft, juicy texture and balanced flavor complement rich tomato sauces, creamy gravies, or any homemade dish. Easy to prepare, they offer a quick, wholesome way to enjoy a family favorite—without compromising on taste or quality.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), natural flavors, thickener (methyl cellulose), table salt, dietary fibers, natural colorants (caramelized sugar, red beet), maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Delight in these tender, plant-based Meatballs that capture the essence of traditional comfort food. Their soft, juicy texture and balanced flavor complement rich tomato sauces, creamy gravies, or any homemade dish. Easy to prepare, they offer a quick, wholesome way to enjoy a family favorite—without compromising on taste or quality.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), natural flavors, thickener (methyl cellulose), table salt, dietary fibers, natural colorants (caramelized sugar, red beet), maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Our meatballs weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
Our beef sausages weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
A very simple and homely dish. It can be served with pasta, but it is best served with a bun, with the whole family around one frying pan. In Mediterranean cuisine, fried onions are not usually added to tomato sauce, but in this recipe they fit in wonderfully.
Pour some olive oil into the frying pan where we will stew our dish. Heat it up and fry the meatballs on all sides (so that there are no areas with red meat).
We put the meatballs aside. If necessary, add more oil to the frying pan, heat it up and fry the finely chopped onion. Fry for a minute, stirring.
Add the broken garlic cloves, chilli and leaves and stir fry for another minute.
Add pesto sauce. If you use fresh basil (it should be finely chopped beforehand), then you have already added it in the previous step. Stir.
Add tomato puree, salt, sugar and mix. Taste and add more salt and sugar if needed.
Add the cutlets to the sauce, pour in 1/3 cup of water, stir, bring to a boil and simmer under a lid over very low heat for 30 minutes.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
A very simple and homely dish. It can be served with pasta, but it is best served with a bun, with the whole family around one frying pan. In Mediterranean cuisine, fried onions are not usually added to tomato sauce, but in this recipe they fit in wonderfully.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Pour some olive oil into the frying pan where we will stew our dish. Heat it up and fry the meatballs on all sides (so that there are no areas with red meat).
We put the meatballs aside. If necessary, add more oil to the frying pan, heat it up and fry the finely chopped onion. Fry for a minute, stirring.
Add the broken garlic cloves, chilli and leaves and stir fry for another minute.
Add pesto sauce. If you use fresh basil (it should be finely chopped beforehand), then you have already added it in the previous step. Stir.
Add tomato puree, salt, sugar and mix. Taste and add more salt and sugar if needed.
Add the cutlets to the sauce, pour in 1/3 cup of water, stir, bring to a boil and simmer under a lid over very low heat for 30 minutes.
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