I don’t often make my own veggie meatballs because most recipes i see tend to use loads of ingredients or require things like cooked quinoa or breadcrumbs so I wanted to make a fairly simple recipe. These are even better than I originally thought they would be because of the sweet sun dried tomatoes adding major flavour which go really well with any herbed gravy you have. They add a kind of meaty texture too plus lots of nutrition, not to mention the fiber that’s also in this recipe.
I like to use black or kidney beans for these as they help with the colour too which makes them look more authentic plus they add fiber and protein to the mix but any can of plain beans should work just fine. The same goes for the flour, make sure it’s wholemeal as the fiber helps to bind the mix but any type spelt, buckwheat, wholewheat will work so you can make these gluten free as needed.
Recipe (makes 10 balls)
-1 can (240g) of kidney/black beans, drained
-7/8 sun dried tomatoes in oil, chopped
-1 tsp smoked paprika
-1/3 tsp cumin
-1/4 tsp chili powder
-8g ground chia/flax seeds
-35g wholemeal flour
optional: dash of soy sauce/salt
Directions
Pre-heat oven to 180c/160c fan
Blend together the ingredients except for the chia and flour until a rough puree forms then add in the flour and chia and blend again. Leave to absorb moisture for around 15mins while the oven heats.
Scoop out the mix using tablespoon amounts and form balls, place onto a lined tray and bake for 18-22mins.
Serve with mashed sweet potato or anything else you like.
If you have some store bought meatballs and want a faster no fuss dinner try my meatball casserole here
