Veggie "Meatballs"

Veggie "Meatballs"

with Linguine and Homemade Pomodoro Sauce

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These meatless meatballs are a veggie's dream - jam packed with beans and veggies, and so easy to make (no food processor in sight!). We have teamed them up with a homemade pomodoro sauce and linguine. We think you'll love these versatile veggie meatballs so much you'll want to remake them and pop them in a wrap, stuff them in a pita or serve them with some couscous. Enjoy!


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

Preparation Time40 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Baby Spinach

1 can

Black Beans

1 tbsp

All-Purpose Flour


¼ cup

Panko Breadcrumbs


28 g

Parmesan Cheese, shredded


1 tbsp

Herbes de Provence


10 g


170 g



1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

10 g


56 g

Onion, chopped

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4038 kJ
Calories965 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate123 g
Sugar14 g
Dietary Fiber23 g
Protein54 g
Cholesterol35 mg
Sodium1445 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Pot
Non-Stick Pan
Potato Masher
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 350°F (to bake the meatballs). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Bring a large pot of salted water to a boil. Heat a large non-stick pan over medium heat. Add the spinach and 1 tbsp water. Cook, stirring, until wilted, 1-2 min. Transfer the spinach to a cutting board. Finely chop the spinach.


Drain and rinse the beans. In a medium bowl, mash half the beans using a fork or potato masher. Add in the spinach, flour, panko, remaining beans, half the Parmesan and half the Herbes de Provence. Season with salt and pepper. Roll and press the mixture into 1-inch round meatballs.


Heat the same pan over medium-high heat. Add a drizzle of oil, then the veggie meatballs. Cook, carefully turning the veggie meatballs often, until golden-brown on all sides, 5-6 min. Transfer the meatballs to a parchment-lined baking sheet. Bake in the centre of the oven until warmed through, 9-10 min.


Meanwhile, add the pasta to the boiling water. Cook until the pasta is tender, 9-10 min. (Drain when the pasta is finished cooking.)


Meanwhile, mince or grate the garlic. Add a drizzle of oil to the same pan, then the onions and remaining Herbes de Provence. Cook, stirring occasionally, until the onions soften, 4-5 min. Reduce the heat to medium-low. Add the garlic, passata and broth concentrate. Simmer until the sauce is slightly thickened, 4-5 min.


Divide the pasta between bowls. Top with the sauce and veggie meatballs. Sprinkle with the remaining Parmesan and tear over basil leaves.