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