Veggie Meatballs
with Linguine and Salsa Pomodoro
These baked meatless meatballs are a veggie's dream - jam packed with protein, fibre and B vitamins, and so easy to make (no food processor in sight!). We have teamed them up with a rich pomodoro sauce and linguine. We think you'll love these versatile veggie meatballs so much you'll want to remake them and pop them in a wrap, stuff them in a pita or serve them with some couscous. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baby Spinach
1
Black Beans
16
Flour
(Contains Cereals containing gluten)
15
Panko Breadcrumbs
(Contains Cereals containing gluten)
80
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
¾
Dried Oregano
1
Red Onion
2
Garlic Clove
1
Provencal Herbs
2
Tomato Passata
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
200
Linguine
(Contains Cereals containing gluten)
1
Wild Rocket
1
Basil
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees and boil a large pot of water for the pasta.
Start by making the veggie meatballs. Pop the spinach into a frying pan with a splash of oil. Cook for 5 mins on medium heat, until completely wilted. Transfer to a sieve and press the water out with a spoon to extract as much water as possible. Leave your spinach to cool on a chopping board, then drain the black beans into the sieve. Rinse under cold water and transfer to a mixing bowl
Mash the black beans with a fork or potato masher until you have a chunky mixture. Finely shred your spinach and add this to your black beans with the flour, panko breadcrumbs and half the hard Italian cheese. Mix in the dried oregano and season with salt and black pepper to taste.
Squeeze your bean mixture together with your hands and then shape into five veggie meatballs per person. Pop these onto a lined baking tray and keep to one side. We will cook them later.
Next, get your cracking with your pomodoro sauce. Cut the red onion in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Put your onion into a saucepan with a glug of oil over medium heat. Cook for 5 mins until your onion is soft and then add your garlic and provençal herbs. Cook for another minute and then add the tomato passata. Add the water (amount specified in the ingredient list) and then stir in the vegetable stock pot. Season with salt and black pepper and cook on medium heat for 10 mins or until your pomodoro sauce has reduced by half.
Pop your veggie meatballs on the top shelf of your oven and bake for 20 mins. Add a good pinch of salt and the linguine to the pot of boiling water. Tip:Check the ingredient list for the exact quantity of pasta you need. Boil your pasta for 11 mins..
When your pasta is cooked, drain into a colander. Return your pasta to the pot and mix in a splash of olive oil. When your pomodoro sauce is ready, add half to your pasta and stir well.
Serve your pasta in deep bowls and pop your veggie meatballs on top. Drizzle over your remaining pomodoro sauce and then sprinkle on the rest of your hard Italian cheese. Tear the basil leaves and scatter over, then finish with the rocket. Enjoy!
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