No-Meatballs with Kidney Beans
No-Meatballs with Kidney Beans



  • 400g tin of kidney beans, drained
  • 50g fresh breadcrumbs
  • ½ tsp each onion powder, garlic powder and salt
  • 1 egg yolk
  • Pinch of cayenne pepper
  • 1 tbsp olive oil
  • Black pepper
  • For the Sauce
  • 400g tin of chopped tomatoes with herbs
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp chopped basil leaves
  • Toss the beans, breadcrumbs, onion and garlic powder, egg yolk, salt and cayenne pepper into a blender and blitz until the mixture comes together in a rough and textured paste. Roll into 12 ‘meatballs’, then fry in 1 tbsp of oil for 6 mins or until browned all over.
  • Meanwhile, tip the tinned tomatoes, paprika and olive oil in a small saucepan and simmer for 3 mins to slightly thicken. Stir in the chopped basil and some salt and pepper. Add the meatballs to the sauce and simmer for 3 mins, then serve with more fresh herbs and some crusty bread.
30 mins
2 serving

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