Name: White bean vegetarian meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200g Swiss chard; 400g can white beans such as cannellini or butter beans, drained and 2 tbsp liquid reserved; 4 garlic cloves crushed; 30g vegetarian Italian-style hard cheese finely grated; 1tsp dried mixed herbs; 1 egg beaten; 30g breadcrumbs; 2tbsp olive oil; 300g wholemeal spaghetti; 1 small onion finely chopped; 2tbsp tomato purée; 250g cherry tomatoes roughly chopped

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White bean vegetarian meatballs

White bean vegetarian meatballs

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Enjoy these bean-based meatballs made with cannellini or butter beans. They provide a big protein boost without the need for meat

Healthy

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g Swiss chard
400g can white beans

such as cannellini or butter beans, drained and 2 tbsp liquid reserved
4 garlic cloves

crushed
30g vegetarian Italian-style hard cheese

finely grated
1tsp dried mixed herbs
1 egg

beaten
30g breadcrumbs
2tbsp olive oil
300g wholemeal spaghetti
1 small onion

finely chopped
2tbsp tomato purée
250g cherry tomatoes

roughly chopped

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Nutrition: Per serving

kcal495
fat11g
saturates3g
carbs72g
sugars6g
fibre12g

high
protein20g
salt0.7g

Method

step 1

Tear the leaves from the chard stems and finely chop both, keeping them separate. Heat a dry, non-stick frying pan over a medium heat and cook the leaves for a few minutes until wilted, then transfer to a bowl.
step 2

Put the beans, half the garlic, the cheese, herbs, egg and breadcrumbs in a bowl. Season well and mash together. The beans should be broken up, but not smooth. Pour in 1 tbsp of the reserved bean liquid to bind the mix, adding another 1 tbsp if needed. Using damp hands, roll into 12 ping-pong-sized balls.
step 3

Heat half the oil in the pan used in step 1, and fry the ‘meatballs’ over a medium heat until brown, carefully turning using tongs so they don’t break, about 10 mins. Remove to a bowl and set aside.
step 4

Meanwhile, cook the pasta following pack instructions. Heat the remaining oil in the pan. Stir in the chard stems, onion and a pinch of salt. Cook over a medium heat for 5 mins until softened, then mix in the remaining garlic. Fry for 1 min until fragrant, then add the tomato purée. Let the purée caramelise for 3-4 mins, then stir in the cherry tomatoes and 250ml water. Bring to a simmer and cook for 5-7 mins, breaking up the tomatoes with a wooden spoon until slightly thickened. Season well, add the browned balls to the sauce and serve with the pasta.

Recipe from Good Food magazine, May 2023

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A star rating of 3.9 out of 5.7 ratings

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