‘Spaghetti & Meat­balls’

SERVES 4 PREPA­RA­TION & COOK­ING 45 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

400g can but­ter beans,

drained, rinsed

100g wal­nuts, chopped finely

1 egg

½ cup fresh basil leaves,

chopped coarsely 2 gar­lic cloves, chopped finely

1 / cup chick­pea flour 3

120g Greek feta, crum­bled

¼ cup ex­tra vir­gin olive oil

2 x 400g canned chopped

toma­toes

½ cup veg­etable stock

or wa­ter 4 large cour­gette, spi­ralised

into spaghetti (see tip)

1. Place beans in a large bowl. Mash lightly with a fork. Add wal­nuts, egg, half of the basil, gar­lic, flour and ½ cup of the feta, then stir un­til com­bined. Sea­son gen­er­ously to taste.

2. Us­ing damp hands, roll bean mix­ture into 4cm balls. Heat 1 ta­ble­spoon of the oil in a large fry­ing pan over medium heat. Cook “meat­balls”, turn­ing fre­quently, for 5 min­utes or un­til browned.

3. Add toma­toes, stock and re­main­ing oil to pan. Sea­son well. Cook for 15 min­utes or un­til sauce thick­ens and re­duces slightly, and the “meat­balls” are coated.

4. Place cour­gette in a large sieve or colan­der over a large heat­proof bowl. Pour over boil­ing wa­ter to soften. Drain and set aside.

5. Top cour­gette “spaghetti” with “meat­ball” mix­ture. Sprin­kle with re­main­ing feta and basil, then sea­son to taste.

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