Our Plans
Veggie Black Bean and Mushroom 'Meatballs'
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Veggie Black Bean and Mushroom 'Meatballs'

Veggie Black Bean and Mushroom 'Meatballs'

with Tomato Sauce

Savoury mushrooms and mashed black beans combine for a meatball experience like no other! The rich tomato ragu is the perfect bed for these luxurious veggie meatballs, topped off herbaceous parsley and served with toasty garlic bread for a restaurant-worthy finish.

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

370 mL

Black Beans

113 g


4 tbsp


(Contains Sulphites)

1 tbsp

Garlic Puree

7 g


28 g

Pine Nuts

(Contains Tree nuts)

1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

113 g

Baby Spinach

113 g

Yellow Onion

2 unit

Ciabatta Roll

(Contains Gluten)

1 tsp

Garlic Salt

Not included in your delivery

3.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories820 kcal
Fat38 g
Saturated Fat4.5 g
Carbohydrate104 g
Sugar17 g
Dietary Fiber17 g
Protein21 g
Cholesterol0 mg
Sodium2340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Potato Masher
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop mushrooms. Peel, then cut onion into 1/4-inch pieces. Drain, then rinse beans. Using a potato masher,mash beans in a large bowl until smooth. Set aside. Roughly chop parsley.

Cook mushrooms

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until mushrooms soften, 3-4 min. Remove the pan from heat. Let mushrooms cool slightly, 2-3 min.

Make and bake meatballs

To the bowl with mashed beans, add mushrooms, cornstarch, half the garlic salt, half the parsley, half the Italian Seasoning and half the garlic puree. Season with salt and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over meatballs. Bake in the middle of the oven, flipping halfway through, until golden and cooked through, 8-10 min.

Cook tomato sauce

While meatballs bake, reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes, remaining garlic salt, remaining Italian Seasoning and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring often, until tomato sauce thickens slightly, 2-3 min. Season with salt and pepper.

Toast garlic bread

While tomato sauce cooks, halve ciabatta. Stir together 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Arrange ciabatta on an unlined baking sheet, cut-side up. Brush garlic oil over ciabatta. Bake garlic bread in the top of the oven until golden-brown, 5-6 min.

Finish and serve

Add spinach to tomato sauce. Stir until wilted, 1-2 min. Divide tomato sauce between bowls, then top with black bean and mushroom 'meatballs. Sprinkle pine nuts and remaining parsley over top. Serve garlic bread on the side for dipping.