Recipes from a Normal Mum

Vegetarian no meatballs

Baby Lawrence is going through a furious stage. To me, it seems he’s angry about the injustice of being 15 months old. Which is fair enough. Being 15 months old can be rubbish.

For example, from L’s point of view:

(*Yes, I have no idea about where the apostrophe goes here so have just added one and crossed my fingers).

Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website).

One year ago: Black forest brownies, Double orange choc chip bundt cake, Sunshine cake and Bonfire cupcakes.

Two years ago: Hazelnut cupcakes with Nutella buttercream, Red root reblochon bake and a Simple banana cake.

Three years ago: Cherry tomato frittata, Lemon brioche and Death by chocolate cake.

Four years ago: Tiramisu profiteroles, Drunken cherry brandy mincemeat and Macarons.

Five years ago: Easy cheesy pasta, Almond coated chicken and Mince pies for mince pie haters.

Vegetarian no-meat balls

Ingredients:

Preheat the oven to 180°C/gas mark 4 and line a large roasting tray with non stick baking parchment. Heat the olive oil in a frying pan over a medium heat and add the mushrooms. Fry until they start to colour (about 5 minutes), then add in the celery to soften it a little. Continue to fry for another 10 minutes on a low heat then remove and allow to cool a little.

Place the mushroom and celery mixture into a food processor and blitz until fine. Then add the (raw) leek, chilli, black pepper, salt, parmesan and garlic and blitz again until the mixture is very fine. Add the beans, lentils and breadcrumbs and blitz again, this time not quite as long. You want a bit of texture to the no-meatballs.

Use your hands to form the mixture into balls. I managed 37 but they were quite small. Place in the roasting tray so they’re not touching each other and bake for 25 minutes until starting to brown. They will look a little like this:

Serve with a simple tomato sauce made by heating chopped tomatoes with a tbsp of olive oil, a little salt, pepper and a teaspoon of sugar for 20 minutes. Add some dried oregano and you’re done.

These are delicious with any pasta and of course, rice too.

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