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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
113 g
Mushrooms
4 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Garlic Puree
7 g
Parsley
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
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
