Suitable for Vegetarians
Difficulty rating Easy
Serves 4
Prep time 20 minutes
Cook time 45 minutes
Nutrients per serving
Ingredients
For the veggie meatballs
- 1 shallot, finely chopped
- 1 tsp salt *
- 1/2 tsp paprika *
- 1/4 tsp mustard powder
- 75g brown rice cooked *
- 1 x 400g tinned black beans, drained and rinsed *
- 30g breadcrumbs *
For the tomato sauce
- 1 tbsp olive oil *
- 1 onion, finely diced
- 1 garlic clove, crushed
- 680g passata
- 1 tbsp olive oil *
- 450g baby new potatoes, halved if large
- 1 ball mozzarella
* Available at Holland & Barrett
Method
Step 1.
Preheat the oven to 200°C/ 180C°fan/gas mark 6. Blitz together the shallot, salt, paprika and mustard powder in a food processor until well combined. Add in the rice and pulse briefly and then add in the black beans and breadcrumbs and pulse briefly until just combined. Remove from the food processor and roll into 10-12 ‘meatballs’. Place them in a large roasting dish with the new potatoes, drizzle over the olive oil with plenty of salt and pepper and roast for 20 minutes.
Step 2.
Meanwhile, fry the onion and garlic in the olive oil for 8-10 minutes until very soft, then stir in the passata and allow to simmer for 10 minutes.
Step 3.
Once the meatballs are golden and the potatoes are nearly cooked and slightly golden, pour over the tomato sauce and top with torn pieces of mozzarella. Return to the oven and bake for a further 10 minutes or until the cheese is melted and golden.
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