Veggie meatballs

mains
Veggie meatballs

Ingredients

makes 8
  • •1 400g can kidney beans, drained and rinsed
  • •½ tbsp vegetable oil
  • •1 garlic clove, minced
  • •½ red onion, chopped
  • •1 tsp oregano
  • •½ tsp basil
  • •1 tbsp tomato paste
  • •1 tsp reduced sodium soy sauce
  • •25g rolled oats
  • •½ tbsp plain flour
  • •1 tbsp olive oil
  • •1 garlic clove, halved
  • •250g passata
  • •2 handfuls spinach
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •A few fresh basil leaves

Directions

  1. 1. Preheat the oven to 180°C.
  2. 2. Place the kidney beans in a medium bowl and mash well with a fork.
  3. 3. In a medium pan, heat some vegetable oil and sauté the onions for 3 minutes. Add the garlic and cook for another minute.
  4. 4. Add the sautéd onion and garlic to the mashed beans, together with the herbs, tomato paste, soy sauce, oats and flour. Combine well and roll into 16 balls. Bake for 15-20 minutes.
  5. 5. Meanwhile, make the tomato sauce. Heat the olive oil in a large frying pan. Cook the garlic clove for a few minutes. Add the passata continue to cook on a medium heat, stirring frequently. Stir through the basil and spinach until wilted. Season with salt and black pepper.
  6. 6. Serve the meatballs with tomato sauce and pasta if desired.
Baker Beanie Author

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