Red bean vegetarian meatballs

with pizzaiola sauce spaghetti and parmesan broccoli

  • 25 min
Vegetarian
Spicy
Do you have a craving of spaghetti with meatballs? Here is our vegetarian version that will surprise you. The meatballs are made from red beans and served on pasta with tomato and caper sauce with a delicious cheesy broccoli salad.

Allergens: Dairy, Egg, Gluten, Wheat
Recipe 2595

Ingredients

45 ml
Egg(s)
50 g
Parmesan
200 g
Spaghetti
1/2
French Shallot(s)
1/2
Broccoli
1/2 cup(s)
Panko
3 tbsp
Capers
1 cup(s)
Tomato Sauce
199 ml
Red Kidney Beans
12.5 ml
Italian Spice (pre-mixed)
2.5 ml
Crushed Red Pepper Flakes (pre-mixed)
2 tbsp
Olive Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
1001 kcal
Total fat
27 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
146 g
Fiber
17 g
Sugar
10 g
Proteins
43 g

Instructions

Recipe 2595, Step 1
1

Cook the pasta

Bring a pot of salted water to a boil.

Meanwhile, finely chop the shallot and cut the broccoli into florets. Cook the pasta for around 7 minutes. Place a metal colander over the pot, add the broccoli and cover. STeam for aroun 4 minutes. Reserve 1/3 cup of pasta water then drain.

Recipe 2595, Step 2
2

Cook the vegetarian meatballs

Put the beans in a bowl and mash with a potato masher. Add the egg, the panko, half of the spices, salt and pepper , then roll into ping pong balls size. Heat a drizzle of oil in a pan over medium heat. Add the vegetarian meatballs and cook for around 5 minutes. Remove from the pan.

Recipe 2595, Step 3
3

Make the sauce

Add a bit more oil to the pan. Add the shallot and the capers. Cook for 1 minute then add the tomato coulis, the pasta water and the rest of spice mix. Cook for another minute. Season to taste.

Recipe 2595, Step 4
4

Plate your dish

Add the pasta and the vegetarian meatballs to the sauce. Toss well to coat. Serve the pasta with a side of broccoli. As prefered, add the broccoli to the pasta. Garnish with parmesan. Check seasonning. Bon appétit!