Melt-in-the-mouth Veggie Balls in lush tomato sauce.
This was absolutely gorgeous vegetarian meal, using tons of beans beans for protein. The balls were very light and super tasty, a total comfort food without being heavy.
Full of fibre and veg you cannot go wrong making this as a fantastic vegetarian family meal!
Serve with rice, pasta, quinoa, mash or sourdough
Makes approx 25 balls:
Can be made in advanced and heated up when ready
2 aubergines, cubed and roasted in olive oil for about 30 mins
1 tin Borlotti beans
3 tbsp parmesan (add more if prefer cheesier)
100g cooked quinoa
2 garlic cloves, crushed
10-15 olives chopped, equivalent to 2 tbsp
1 handful parsley, chopped
Salt and pepper
50g Breadcrumbs (gluten free are great)
2 tbsp polenta
1 tbsp parmesan
Put the beans in a bowl and mash.
Add the ricotta, garlic, parmesan and herbs. Mix well.
Stir in roasted aubergine, cooked quinoa, olives, salt and pepper.
Taste for seasoning.
The mixture should enable you to take a spoonful and make into round balls. They are soft but should form easily. Add extra breadcrumbs or quinoa if needed. (Scroll across for how my mixture looked)
Make the mixture into balls, roll around the breadcrumbs and put on a plate.
Place in the fridge for at least half an hour.
Fry the balls in oil of your choice, until golden, about 5 mins per batch. Place on a baking tray when they are done.
When you are ready to eat, put in a pre-heated oven at 180, for 15 mins
Tomato sauce: 2 red onions onions, 3 garlic cloves, 1 tsp smoked paprika, 1 tsp chilli flakes, 2 tins tomatoes, a glug of red wine, 2 tbsp tomato puree, extra virgin olive oil, 1 tin haricot beans
Fry onions, garlic, then add everything else and cook down for 20 mins - an hour depending on time you have. Until deep colour and texture.
When you are ready to serve, put sauce on plate and balls on top, finish with a sprinkling of parsley