A British Lifestyle Blog

17 May 2016

Veggie Meatballs


Are you ready for another mid- week feast?



I have been looking for a more interesting and an updated version of a midweek classic. This is a take on spaghetti and meatballs, but much more delicious and also veggie friendly! There is some plant/ bean protein in there so you are not missing out on the essentials that your body needs. Even the carnivore known as L liked this recipe! 

THE INGREDIENTS
(Makes 8 big balls or 16 small balls)
(who's giggling at the above statement?)
- 20g fresh basil
- 36g freshly chopped sun- dried tomatoes
- 425g chickpeas drained
- 3 cloves of garlic
- 1 courgette
- 1 egg
- 2 tbsp olive oil
- pinch of salt and pepper
-sesame seeds 
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Drain the chickpeas and lightly blitz in a food processor until broken down (not too mushy). Chop and blitz the courgette and transfer both to a bowl. Blitz the sun- dried tomatoes and finely chop the bazil adding this in also. Season with salt and pepper, crack in an egg and mush together until you get a firm paste. 




Start creating your balls and roll them onto a plate that has the sesame seeds sprinkled onto it. Once covered, transfer onto a tin foil lined baking tray. 

Bake in a pre- heated oven (200 C) for between 20- 25 minutes or until the seeds are going golden brown. Whilst the meat- less balls are baking, cook your spaghetti as the packet would advise. Create your sauce (or use from a jar). I like them with a drizzle of lemon juice and olive oil, garnished with pitted black olives. Once the balls are cooked through, serve your delicious supper. 



I believe it was quicker for me to cook the dish than it was to type it out! Try this out for yourself and let me know how you get on with it! 

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