Vegetarian meatballs and spaghetti
Ingredients
Equipment
Method
Prepare the Chickpeas
-
Soak overnight in plenty of water
-
Drain and rinse well
-
Cook in salted water until just tender
-
Drain and allow to cool
Meatball Mixture
-
Add Chickpeas, Lemon juice and zest, olives, garlic, Medjool dates, breadcrumbs, Parsley, Cumin, smoked paprika, cinnamon, black pepper and salt to food processor
-
Process until finely chopped and well combined. The mixture should hold together when pressed
Shape and Chill
-
Roll the mixture into 16-20 small meatballs.
-
Place on a lined baking sheet and refrigerate while preparing the tomato sauce
Roast the Tomatoes
-
Preaheat a fan forced oven to to 425 F (220 C)
-
Cut the tomatoes in half and place them on a parchment-lined baking sheet.
-
Drizzle with olive oil and sprinkle with salt. Roast until softened, blistered, and lightly golden.
Make the Tomato Sauce
-
Allow the roasted tomatoes to cool slightly. Transfer to a blender with the garlic and fresh Basil. Blend until a thick sauce forms.
-
Pour the tomato sauce into a large frying pan or skillet and set over low heat.
Bake the Meatballs
-
Reduce the oven temperature 400F (200C) Bake the chilled meatballs for approximately 30 minutes, or until golden.
Simmer
-
Carefully add the baked meatballs into the tomato sauce. Spoon sauce over the meatballs, cover and simmer gently over low heat.
Cook the spaghetti
-
Cook the spaghetti in a large pot of salted water according to directions for al Dente.
Serve
-
Divide the spaghetti among four plates. Top with the tomato sauce meatballs. Finish with a drizzle of extra-virgin olive oil, fresh basil leaves and freshly grated parmesan.
Nutrition
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Ingredients
Equipment
Method
Prepare the Chickpeas
- Soak overnight in plenty of water
- Drain and rinse well
- Cook in salted water until just tender
- Drain and allow to cool
Meatball Mixture
- Add Chickpeas, Lemon juice and zest, olives, garlic, Medjool dates, breadcrumbs, Parsley, Cumin, smoked paprika, cinnamon, black pepper and salt to food processor
- Process until finely chopped and well combined. The mixture should hold together when pressed
Shape and Chill
- Roll the mixture into 16-20 small meatballs.
- Place on a lined baking sheet and refrigerate while preparing the tomato sauce
Roast the Tomatoes
- Preaheat a fan forced oven to to 425 F (220 C)
- Cut the tomatoes in half and place them on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with salt. Roast until softened, blistered, and lightly golden.
Make the Tomato Sauce
- Allow the roasted tomatoes to cool slightly. Transfer to a blender with the garlic and fresh Basil. Blend until a thick sauce forms.
- Pour the tomato sauce into a large frying pan or skillet and set over low heat.
Bake the Meatballs
- Reduce the oven temperature 400F (200C) Bake the chilled meatballs for approximately 30 minutes, or until golden.
Simmer
- Carefully add the baked meatballs into the tomato sauce. Spoon sauce over the meatballs, cover and simmer gently over low heat.
Cook the spaghetti
- Cook the spaghetti in a large pot of salted water according to directions for al Dente.
Serve
- Divide the spaghetti among four plates. Top with the tomato sauce meatballs. Finish with a drizzle of extra-virgin olive oil, fresh basil leaves and freshly grated parmesan.
