Recipes‎ > ‎

Veggie 'meat' balls with tomato courgetti

This recipe is adapted slightly from an original one in  a BBC good food magazine, dated June 2015. It made a relatively simple yet delicious dinner.

Serves 2

vegetarian, dairy free, gluten free


For the 'meat' balls:
oil or fat of your choice
1 small onion, finely chopped
2 tsp balsamic vinegar
100g cooked red kidney beans
1 egg, beaten
1 tsp tomato puree
1 tsp chili powder
1/2 tsp ground coriander
3 cloves garlic, minced and separated
salt and pepper
15g ground almonds
40g cooked sweetcorn (from a can or frozen would also be fine)
2 tsp thyme leaves, removed from stalks

For the tomato courgetti
2 large or 3 normal tomatoes, chopped
1 tsp tomato puree
1 tsp balsamic vinegar
2 courgettes cut into noodles with a spiralizer if you have one; alternately you could use a vegetable peeler to cut them into strips


  1. Pre-heat your oven to 220c/200c fan/gas 7.
  2. Heat the oil in a large pan and fry the onion until soft.
  3. Add the balsamic and cook for 2 mins.
  4. Meanwhile, put the beans in a bowl with the egg, tomato puree and spices, and mash until smooth.
  5. Add the almonds, sweetcorn, thyme, and 1/3 of the chopped garlic.
  6. Add the cooked onions and mix well. Season to taste.
  7. Line a baking tray with baking parchment.
  8. Form the bean mixture into 8 balls and spread out on the baking tray.
  9. Cook for 15 mins, until firm.
  10. Meanwhile, put the tomatoes, tomato puree and balsamic vinegar in a pan and cook with 2-3 tbsp. water until pulpy.
  11. Stir in the remaining garlic and courgetti until they're just warm; you're not really aiming to cook them.
  12. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Veggie "meat" balls with courgetti