#LightThingsUp with our TABASCO® Sauce Vegetarian Meatballs and WIN!

TABASCO® Sauce No-Meat Meatballs will have the biggest meat-lovers drooling.

#LightThingsUp means a lot to us. It’s not just that unique flavour that you only get from TABASCO®, but being lighter on the environment and your pocket, too. This meat-free alternative will have even the biggest meat-lover drooling, while being more eco- and budget-friendly. Win. Win. Win.

#LightThingsUp with our TABASCO® Sauce Vegetarian Meatballs and WIN! Scroll to the bottom to see how you can win a TABASCO® Hamper 🙂

The TABASCO® Sauce Vegetarian Meatballs (makes about 15)

  • 800g mixed mushrooms
  • 2 stems celery, stem and leaves
  • 2 medium carrots
  • 2 onions
  • 1/2 cup of breadcrumbs
  • 1/4 cup flour
  • 3 eggs
  • TABASCO® Garlic Pepper Sauce, to taste
  • Salt to taste

The Mash

  • 10 potatoes
  • 3/4 cup of milk of choice
  • 1 tbsp butter
  • 1 handful chives, plus extra to decorate
  • Salt to taste

The Sauce

  • 1 can tomato and onion
  • 1/2 cup water
  • 1 roughly onion
  • 2 cloves garlic
  • 1 handful parsley
  • 1 sprig basil
  • Oil
  • Salt to taste
  • TABASCO® Chipotle Sauce, to taste

The Making

Use your homemade tomato sauce recipe or a bottled version.

Roughly chop 1 large onion and fry until translucent, then add finely chopped garlic and fry a little longer. Add a can of tomato and onion mix and 1/2 cup of water, then turn down the heat and simmer. Get things nice and smoky with TABASCO® Chipotle Sauce. I used about 15 splashes. Want more heat? Use TABASCO® Scorpion Sauce for some real oomph. Once thick, turn off the heat and stir in chopped fresh parsley and basil. Set aside and reheat just before serving. 

The TABASCO® Sauce Vegetarian Meatballs
Chop the ingredients with a knife (it takes a little time, so listen to some tunes) or use a blender. These freeze well, so double the recipe and chuck them in the freezer!

Finely chop and set aside separately: mushrooms, onions and celery. The sizes don’t need to be exact, textural difference is good. Grate the carrot. Then fry it all in small batches to get nice and caramelised.

Let the mixture cool. Combine with eggs, dry ingredients, fresh herbs, salt and a good few splashes of TABASCO® Garlic Pepper Sauce. Set your oven to 200 or get ready to use your airfryer soon.

Form your meatballs and fry them off just so they’re golden, but not cooked through. Pop them in the preheated oven or airfryer for 20 – 25 minutes.

The Mash
Get as creamy as you want. I used butter and milk, but don’t be afraid of ricotta, fresh cream or cheese!

Peel the potatoes and chop into smallish chunks so they cook quickly. Boil until tender. While they boil, finely chop your chives. This makes it look fency and gives a delicate oniony flavour. Mash the potats with your milk of choice, a big knob of butter, season, and stir in the chives.

Bringing it all together.
To serve family style, spread the mash on a large platter, pop your meatballs on top and spoon over the sauce. Sprinkle with herbs and voila! 

Now it’s time #LightThingsUp with our TABASCO® Sauce Vegetarian Meatballs and WIN!

Do you want to get your hands on SEVEN, yes SEVEN TABASCO® Sauce variants, so you can bring some all-new flavour to your cooking? Well it could be your lucky day.

Head over to our Instagram post and tell us which flavour you’re most excited

Ts&Cs: Winner must be able to collect prize from a PUDO locker or live in a PUDO delivery zone. If not, a new winner will be selected. The competition will be running until 31 July 2022; winner chosen on 1 August 2022 at random and is final. Prize may not be exchanged for its monetary value.

Wine Tasting with Saxenburg Wines this Thursday at Feines Foods Deli

R160 Steak Special at COPA Restaurant