Member recipe

Oriental vegan meatballs in tomato sauce

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Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level

Easy

Servings

Serves 4

Vegan and also gluten free meatballs, perfect for a simple meed-week dinner or meat free Mondays.

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Ingredients

Meatballs

  • 100g millet groats
  • 1/3 medium onion, chopped
  • 2 tbsp raisins
  • 1 tbsp chopped coriander or parsley
  • 1 tbsp tomato puree
  • 1.5 tbsp curry
  • 1/4 tbsp cinnamon
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

Tomato sauce

  • 2 tbsp olive oil
  • 2 selery sticks, sliced
  • 1 shallot, finely chopped
  • 1 tbsp raisins
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup frozen peas
  • 400g can chopped tomatoes
  • salt and freshly ground black pepper

To garnish

  • 1 tbsp chopped coriander or parsley

Method

  1. Cook millet according to the packet instructions, remove from heat and let stand until cool. Transfer to a bowl and fluff it with fork and add the onions, raisins, coriander/parsley, tomato puree, curry powder, cinnamon, 1 tbsp olive oil and season with salt and pepper. Mix together and using your hands, knead to combine the mixture evenly. Form the mixture into 18 meatballs.

  2. Heat 2 tbsp olive oil in a large frying pan, add the meatballs and cook until browned all over. Tip out the excess fat and set the meatballs aside.

  3. Heat 2 tbsp olive oil in a saucepan, add the celery, shallot and cook until soft, add the raisins, cinnamon, lemon juice, stir and cook for 1 minute. Then add the peas, tomatoes, season to taste with salt and pepper, cover and simmer for 20-25 minutes.

  4. Remove the sauce from the heat. Add the meatballs to the saucepan, cover with the lid and gently shake so the sauce is spread to all the meatballs. Leave to stand for 5 minutes.

  5. Before serving top the meatballs with coriander/parsley.

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