RECIPES VEGETARIAN

Veggie Meatballs with Tomato Zucchini-getti

Veggie Meatballs with Tomato Zucchini-getti

Summary

Servings 5
Time Needed Prep
Cook
Ingredients 18
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 3 Garlic Cloves
  • For the Veggie Meatballs:
  • 2 tsp Canola Oil plus extra for greasing
  • 1 Onion very finely chopped
  • 2 tsp Balsamic Vinegar
  • 100 g Red Kidney Beans canned
  • 1 tbsp Egg beaten
  • 1 tsp Tomato Purée
  • 1 tsp Chilli Powder
  • 1/2 tsp Coriander ground
  • 15 g Almond ground
  • 40 g Sweet Corn cooked
  • 2 tsp Thyme Leaves chopped
  • For the Tomato Zucchini-getti:
  • 2 Large Tomatoes chopped
  • 1 tsp Tomato Purée
  • 1 tsp Balsamic Vinegar
  • 3 Zucchinis shredded into 'noodles'

Nutrition Information

Qty per
501g serve
Qty per
100g
Energy 2095cal 418cal
Protein 39g 8g
Fat (total) 135g 27g
 - saturated 33g 7g
Carbohydrate 205g 41g
 - sugars 55g 11g
Dietary Fibre 23g 5g
Sodium 1258mg 251mg

Nutritional information does not include the following ingredients: Onion

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Courgetti is the new pasta! Vegetarians will surely unite with this nutritious and delicious Veggie Meatballs with Tomato Zucchini-getti. It is low in calories and high on taste. Incredibly yummy!

veggie

Method

  1. Chop the garlic finely. In a large pan, heat the oil and fry the finely chopped onions. Frequently stir it for 8 minutes. Stir in the balsamic vinegar and cook for 2 more minutes.

  2. In a bowl, add together the beans, egg, tomato pure, and spices. Mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions.

  3. Mix well and shape into balls. Place it in the baking tray lined with oiled baking parchment.

  4. Preheat oven to 220 degrees. Bake the veggie meatballs for 30 minutes until firm.

  5. In a pan, add together the tomatoes, tomato pure, and balsamic vinegar. Cook with 2-3 tablespoons of water until pulpy. Stir in remaining garlic and zucchini-getti.

  6. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs. Enjoy!

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