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Ingredients
Ingredients
- 1 shallot, finely chopped
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp mustard powder
- 75g brown rice cooked
- 1 x 400g tinned black beans, drained and rinsed
- 30g breadcrumbs
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 680g passata
- 450g baby new potatoes, halved if large
- 1 ball mozzarella
| Per | Serving |
|---|---|
| Energy (kcal) | 460kcal |
| Fat | 16g |
| of which saturates | 5.5g |
| Carbohydrates | 58g |
| of which sugars | 11g |
| Fibre | 8g |
| Protein | 17g |
| Salt | 2.4g |
Method
Step 1
Preheat the oven to 200°C/ 180C°fan/gas mark 6. Blitz together the shallot, salt, paprika and mustard powder in a food processor until well combined.
Step 2
Add in the rice and pulse briefly and then add in the black beans and breadcrumbs and pulse briefly until just combined.
Step 3
Remove from the food processor and roll into 10-12 ‘meatballs’. Place them in a large roasting dish with the new potatoes, drizzle over the olive oil with plenty of salt and pepper and roast for 20 minutes.
Step 4
Meanwhile, fry the onion and garlic in the olive oil for 8-10 minutes until very soft, then stir in the passata and allow to simmer for 10 minutes.
Step 5
Once the meatballs are golden and the potatoes are nearly cooked and slightly golden, pour over the tomato sauce and top with torn pieces of mozzarella.
Step 6
Return to the oven and bake for a further 10 minutes or until the cheese is melted and golden.
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