One pot dishes: veggie meatball and new potato bake

Name: One pot dishes: veggie meatball and new potato bake
Cook time: 30
Total time: 30
Yield: 4
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

Baked cheesy meatballs casserole with tomato sauce in the oven dish.

This vegetarian recipe is a twist on a classic: veggie meatball and new potato bake. This serves four

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

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Nutrition

Nutritional information

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.