Spaghetti and white bean meatballs with garlic green beans

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Garlic
Couple
5 cloves
Family
8 cloves
Meatball dry mix
Couple
1 packet
Family
1 packet
Carrot
Couple
1
Family
2
White beans
Couple
1 tin
Family
2 tins
Basil and parsley
Couple
1 packet
Family
1 packet
Ground flax seed
Couple
1 1/2 Tbsp
Family
2 1/2 Tbsp
Tomatoes
Couple
1 tin
Family
2 tins
Italian spice
Couple
1 packet
Family
1 packet
Green beans
Couple
1 bag
Family
1 bag
Pasta
Couple
350g
Family
500g

Ground flax seeds work as an egg substitute, binding the meatballs. When you are blending the mixture it’ll look a little dry and will come together more when the flax seed ‘egg’ is added.

 

Instructions

1

Bring a large pot of salted water to the boil.

Preheat oven to 180 degrees Celsius.

Mince the garlic and divide into three piles.

2

Place the meatball dry mix in a food processor and pulse for 10 to 15 seconds. You just want to just crush the walnuts sightly.

Peel and grate the carrot.

Open and strain the white beans.

Remove the parsley from the stalk and finely chop (the parsley can be found in the Italian herb pack).

Add the carrot, beans, parsley and one pile of the garlic to the food processor along with a pinch of salt. Blend until just combined, but not completely smooth.

Add the flax seed to a small bowl and add double the amount of water. Mix well and allow to sit for 20 seconds.

Transfer the bean mix to a bowl and mix in the flax seed ‘egg’. Taste and add more salt, as required.

 

3

In a small sauce pan on a medium heat, fry one pile of the garlic in a little oil for 30 seconds.

Add the tinned tomatoes, rinse the can with a little water and throw that in as well.

Add the Italian spices, a pinch of salt and sugar, reduce the heat and simmer for 15 minutes, until thick and rich. Taste and add more salt or sugar, as needed.

 

4

Form the bean mix into balls a bit smaller than golf balls. Place on a baking tray and bake for 20 minutes until firm and golden brown. Drizzle some olive oil over them for the last 2 minutes of baking.

5

Trim the tops off the beans and cook in boiling water for 2 minutes. Remove from the water and leave the pot on.

Cook the pasta for 10 to 12 minutes, until cooked to your liking. Strain and toss with a little oil.

6

Fry the remaining garlic for 20 seconds. Add the green beans and a pinch of salt. Warm through.

Serve the pasta topped with meatballs and sauce. Rip over basil and serve the garlic green beans on the side.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.