The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

Advertisements