Veggie "Meatballs"
with Linguine and Homemade Pomodoro Sauce
These meatless meatballs are a veggie's dream - jam packed with beans and veggies, and so easy to make (no food processor in sight!). We have teamed them up with a homemade 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Bébés épinards
1 boîte(s)
Haricots noirs
1 cs
Farine tout usage
(Contient Blé)
¼ tasse(s)
Chapelure panko
(Contient Blé)
28 g
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Herbes de Provence
(Contient Sulfites)
10 g
Ail
170 g
Linguines
(Contient Blé)
1 boîte(s)
Coulis de tomates
1 pièce(s)
Concentré de bouillon de légumes
10 g
Basilic
56 g
Oignon, haché
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 350°F (to bake the meatballs). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Bring a large pot of salted water to a boil. Heat a large non-stick pan over medium heat. Add the spinach and 1 tbsp water. Cook, stirring, until wilted, 1-2 min. Transfer the spinach to a cutting board. Finely chop the spinach.
Drain and rinse the beans. In a medium bowl, mash half the beans using a fork or potato masher. Add in the spinach, flour, panko, remaining beans, half the Parmesan and half the Herbes de Provence. Season with salt and pepper. Roll and press the mixture into 1-inch round meatballs.
Heat the same pan over medium-high heat. Add a drizzle of oil, then the veggie meatballs. Cook, carefully turning the veggie meatballs often, until golden-brown on all sides, 5-6 min. Transfer the meatballs to a parchment-lined baking sheet. Bake in the centre of the oven until warmed through, 9-10 min.
Meanwhile, add the pasta to the boiling water. Cook until the pasta is tender, 9-10 min. (Drain when the pasta is finished cooking.)
Meanwhile, mince or grate the garlic. Add a drizzle of oil to the same pan, then the onions and remaining Herbes de Provence. Cook, stirring occasionally, until the onions soften, 4-5 min. Reduce the heat to medium-low. Add the garlic, passata and broth concentrate. Simmer until the sauce is slightly thickened, 4-5 min.
Divide the pasta between bowls. Top with the sauce and veggie meatballs. Sprinkle with the remaining Parmesan and tear over basil leaves.