Protein Rich White Bean Meatballs
They are great in pasta, subs, noodle soup and as a canape.
Serves 6|Takes 5 minutes Prep 30 minutes Cook
4 tbsp milled seeds
150g Flahavan’s Organic Porridge Oats
115g walnut halves
1 tin cannellini beans
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
1 tsp paprika
1 tsp dried oregano
Spray Olive Oil
1 tbsp tomato pureé
125ml tomato passata
1 tbsp maple syrup
Mix 2 tbsp of milled seeds with 2 tbsp of warm water.
Leave to sit in teacup for 5 minutes. Preheat oven to 180°C.
1. Chop the walnuts in a food processor or blender, pulse until roughly chopped. Add cannellini beans, soaked milled seeds, 100g oats, salt, spices and dried oregano. Pulse food processor until paste consistency is formed (try not to over-pulse).
2. Roll into tablespoon-sized balls (or larger) and roll meatballs in the remaining oats and milled seeds. Spray each meatball with some olive oil and bake for 15-18 minutes until golden brown.
3. Blitz the kimchi, tomato paste, passata and maple syrup in a blender to form a great dipping sauce.
The mixture can be frozen after Step 1 in a freezer bag and then defrosted to room temperature and the recipe followed.