Whole foods recipe for 2 people, takes only 15 mins; recipe has garlic clove, rapeseed oil, onion, balsamic vinegar, red kidney beans, egg, tomato puree, chilli powder, ground coriander, ground almond, sweetcorn, thyme leaf, tomato, tomato puree, balsamic vinegar and courgette.
Veggie meatballs with tomato courgetti
Course: Whole foods
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves
- Rapeseed Oil: 2 tsp rapeseed oil, plus extra for greasing
- Onion: 1 small onion, very finely chopped
- Balsamic Vinegar: 2 tsp balsamic vinegar
- Red Kidney Beans: 100g canned red kidney beans
- Egg: 1 tbsp beaten egg
- Tomato Puree: 1 tsp tomato puree
- Chilli Powder: 1 heaped tsp chilli powder
- Ground Coriander: 1/2 tsp ground coriander
- Ground Almond: 15g ground almonds
- Sweetcorn: 40g cooked sweetcorn
- Thyme Leaf: 2 tsp chopped thyme leaves
- Tomato: 2 large or 3 normal tomatoes, chopped
- Courgette: 2 courgettes cut into 'noodles' with a spiralizer, julienne peeler, or by hand
Directions
- Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato puree and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
- Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato puree and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.
