Veggie meatballs

Veggie meatballs

Ingredients

makes 12
  • •1 400g can black beans, drained and rinsed
  • •40g walnuts
  • •25g oats
  • •1 garlic clove
  • •½ small onion
  • •1 tsp oregano
  • •½ tsp sage
  • •½ tsp thyme
  • •1 tbsp olive oil
  • •1 tbsp tomato paste
  • •1 tbsp soy sauce
  • •1 tsp miso paste
  • •1 tbsp balsamic vinegar

  • Sauce

  • •1 tbsp olive oil
  • •1 garlic clove, halved
  • •½ small onion, finely chopped
  • •250g passata
  • •50g spinach
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •A few fresh basil leaves

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray.
  2. 2. Place all the meatball ingredients in a food processor and pulse for a few seconds until combined, but not completely smooth. Add a tbsp of water if needed and pulse again.
  3. 3. Roll the mixture into balls and place on the baking tray. Bake for 15–20 minutes.
  4. 4. Meanwhile, make the tomato sauce. Heat the olive oil in a large frying pan. Cook the garlic for a few minutes. Add the onion and cook for another few minutes. Add the passata and continue to cook on a medium heat, stirring frequently. Stir through the spinach until wilted. Season with salt and black pepper. Remove from the heat, then stir in the basil.
  5. 5. Serve the meatballs with tomato sauce and pasta, toasted sourdough or polenta if desired.
Baker Beanie Author

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