Italian Veggie Meatless Balls in Tomato and Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just like real meat balls carnivoirs wont be able to tell the difference Ingredients:
5 ounces (141.75g) soya mince |
300 ml boiling water |
0.18 oz (5g) bouillon - swiss vegetable, powder |
3 tablespoons wholewheat flour |
1 medium onion, chopped |
3 garlic cloves, chopped |
1 medium egg |
1 tablespoon fresh rosemary, finely chopped |
1 teaspoon dried mixed herbs |
1 salt and pepper, season to taste |
1 tablespoon olive oil (for greasing) |
1 tablespoon olive oil |
500 grams canned tomatoes, chopped |
1 tablespoon tomato puree |
1 teaspoon fresh basil |
1 medium onion, chopped |
2 garlic cloves, chopped |
2 1/2 oz frozen sliced peppers |
25 grams chilli red hot |
1 salt and pepper, season to taste |
Directions:
1. Rehydrate the mince with the stock, allow liquid to absorb, about 15 minutes. Now put all first 9 ingredients into a mixing bowl and mix well. In batches place in a food prcessor and blend until smooth. Once all blender return the mixture to the mixing bowl and with wet hands form into 20 balls place on a greased baking tray and cook in the oven gas mark 6 for 20-30 minutes, or until firm to touch and golden.
2. Meanwhile chop an onion and saute until soft but not coloured in a saucepan, add the garlic and fry for a further 2 minutes. Add the tomatoes and tomato puree and cook for
3. 5-10 minutes until thickened slightly, now add the herbs, take off the heat and liquidise with a hand blender until smooth.
4. When meatballs are cooked serve with pasta or risotto rice with the tomato sauce poured over.
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