Veggie "Meatballs"

Name: Veggie "Meatballs" with Linguine and Homemade Pomodoro Sauce
Total time: 40 min
Yield: 2
Cuisine: Italienne
Ingredients: 113 g Bébés épinards; 1 boîte(s) Haricots noirs; 1 cs Farine tout usage; ¼ tasse(s) Chapelure panko; 28 g Parmesan, râpé grossièrement; 1 cs Herbes de Provence; 10 g Ail; 170 g Linguines; 1 boîte(s) Coulis de tomates; 1 pièce(s) Concentré de bouillon de légumes; 10 g Basilic; 56 g Oignon, haché; Huile*

with Linguine and Homemade Pomodoro Sauce

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Végétarien

Allergènes:

Blé

•Lait

•Sulfites

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.

Durée de préparation40 minutes

Temps de cuisson

DifficultéFacile

Ingrédients

/ sert 2 personnes

113 g

Bébés épinards

1 boîte(s)

Haricots noirs

1 cs

Farine tout usage

¼ tasse(s)

Chapelure panko

28 g

Parmesan, râpé grossièrement

1 cs

Herbes de Provence

10 g

Ail

170 g

Linguines

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

Énergie (kJ)4038 kJ

Énergie (kcal)965 kcal

Graisses24 g

dont saturés9 g

Glucides123 g

dont sucres14 g

Fibres23 g

Protéines54 g

Cholestérol35 mg

Sel1445 mg

Ustensiles

•Grande casserole

•Non-Stick Pan

•Bol

•Presse-purée

•Passoire

•Plaque de cuisson

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.