Kidney bean meatless balls
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These clever vegetarian meatballs replace meat with kidney beans. Cook them in a smoky, herby tomato sauce and serve with plenty of crusty bread for dunking.
By Anna Haugh
From Ready Steady Cook
Ingredients
For the meatless balls
- 400g tin red kidney beans, drained and rinsed
- 50g/1¾oz fresh white breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- 1 large free-range egg yolk
- generous pinch cayenne pepper
- 1–2 tbsp extra virgin olive oil
- freshly ground black pepper
For the sauce
- 400g tin chopped tomatoes
- ½ tsp hot smoked paprika
- ½ tsp caster sugar
- 2 tbsp extra virgin olive oil
- 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have)
To serve
- crusty bread
Method
Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls.
Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.
Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.
Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.
