Last week, I had an idea to make some italian meatballs on pasta and, although they turned out a little like hamburgers, they tasted quite good and I reckon worthy of putting up. Not only can these meatballs be used in this dish, but tried on their own as a burger. They’ve got a little chicken taste to them, but if you’re after a more meaty version, you could use something like shitake mushrooms in them or some vegetarian beef stock.

The recipe is based on Julie Hasson’s sausages after making some spicy vegan sausages.  It’s not a complete replica of either recipes though, and will be a little softer than these. 

Serves:

• Three to four serves

Ingredients:

Meatballs

• 1 slice fresh bread (here’s where you’d use vegan if you’re vegan)
• 2 tsp garlic
• 1 tsp onion powder
• salt
• 1 tsp white pepper
• 1 tsp dried herb bolognese mix
• 1 tsp sage powder
• 1 cup gluten flour
• 4 tsp chickpea flour
• 1 tsp egg replacer
• 2 cups water

Sauce

• 400 grams organic chopped tomatoes
• 3 tsp garlic mince
• salt
• cracked pepper
• 1 tsp dried herb bolognese mix
• 1 tsp onion powder
• pinch brown sugar
• little water
• 3 tbs olive oil

• Pasta of your choice cooked to your liking

Instructions:

1. Blend the bread to breadcrumbs in your vitamiser
2. Mix all the dry ingredients for your meatballs together and then add the warm water.
3. Mix until blended and set aside.
4. Boil some water in a steamer in preparation for your meatballs.
5. Mix all the ingredients for your sauce in another pan and simmer down.
6. Roll your dough into balls and steam for five minutes each side.  They’ll stick a little to the bottom of the tray, so it may be an idea to place these in foil to keep the shape and stop them sticking.  Also, if you want them firmer, keep them on longer.
7. Add a little water to your sauce to allow to cook for longer.
8. Pan fry the rissoles on each side allowing to brown.
9. Mix these into your sauce, before adding it to your pasta of choice!
10. Blend using a vitamiser for a smooth consistency or mash for a chunky soup.
11. Simmer and stir for another 10 minutes, adding more water if necessary.
12. Serve with some crusty bread.