0 P8 A7351 Truvia Veggie Meatballs Courgetti Stevia

Veggie Meatballs with courgetti

Vegetarian? Meat-reducing? Flexi-tarian? Whatever you are, this recipe is perfect meal when you want a hearty veggie meal!

Serving size

10 minutes 2

Calories

N/A

Ingredients

  • 3 Garlic cloves

  • 2 tsp Oil

  • 1 Onion chopped

  • 2 tsp Balsamic vinegar

  • 100g Kidney beans

  • 1 Beaten egg

  • 1 tsp Tomato Puree

  • 1⁄2 tsp Chilli powder

  • 1 Fresh red chili chopped

  • 1⁄2 tsp Ground coriander

  • 15g Ground almonds

  • 40g Sweetcorn

  • 2 tsp Thyme leaves

  • 3 Tomatoes or equivalent of cherry tomatoes

  • 1 tsp Tomato puree

  • 10g Truvia

  • 125g Courgetti

Directions

  • 1.

    Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices and fresh chilli, mash until smooth.

  • 2.

    Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.

  • 3.

    Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée, Truvia and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

Veggie Meatballs with courgetti

Serving size: 10 minutes 2

Ingredients

  • 3 Garlic cloves

  • 2 tsp Oil

  • 1 Onion chopped

  • 2 tsp Balsamic vinegar

  • 100g Kidney beans

  • 1 Beaten egg

  • 1 tsp Tomato Puree

  • 1⁄2 tsp Chilli powder

  • 1 Fresh red chili chopped

  • 1⁄2 tsp Ground coriander

  • 15g Ground almonds

  • 40g Sweetcorn

  • 2 tsp Thyme leaves

  • 3 Tomatoes or equivalent of cherry tomatoes

  • 1 tsp Tomato puree

  • 10g Truvia

  • 125g Courgetti

Directions

  • 1.  

    Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices and fresh chilli, mash until smooth.

  • 2.  

    Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.

  • 3.  

    Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée, Truvia and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

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