Healthy Mushroom meatless meatballs with courgetti and sundried tomato sauce
Lazy Sunday calls for something a bit healthier and a bit lighter to get your body ready for the working week.
After spending the weekend feeling poorly with flu like symptoms, I didn’t want to eat anything too heavy but needed something filling.
Spiralized courgette has been very popular since the spiralizer hit us all in the face a few years ago, topping Lakeland’s most sold item in 2015. I didn’t get into this fad and I’ve cheated with shop bought courgetti.
Finding a decent meatless, vegan meatball is hard. I have a soy intolerance to add to the battle, so 99.9% of mock meats available aren’t suitable.
I found a similar recipe online but substituted a few items to appeal to my tastes and things I already had in the cupboard and fridge. This recipe is very versatile, and depending on your own tastes, items can be traded for alternatives.
- 2 Onions
- 6 large chestnut mushrooms
- 1 tablespoon of garlic
- A large handful of kale
- Coconut oil
- 1 tablespoon chopped oregano
- 1 tablespoon chilli flakes
- spiralized courgettes
- 1 tin of chopped tomatos
- 6 large sundried tomatos from a jar
- Preheat the oven to 200c, 400 degrees F and prepare a oven tray with a sheet of baking paper
- On the hob add the 2 onions, chopped to small pieces and the 6 large mushrooms also chopped to small pieces and let them cook until the onions are golden, before taking out of the pan add the tablespoon of chopped garlic
- Add the chopped onion, mushroom and garlic mix to a food processor and add the handful of kale, coconut oil, chopped oregano and chilli flakes and blend until fully mixed
- This mixture should make 10 balls depending on the your desirable size, roll the mixture and place on the baking sheet and place in the oven for 18-20 minutes
- In the meantime heat the courgetti in a hot wok or microwave
- To make the tomato sauce, add the chopped tomatos into a blender with the sundried tomatos and blend until smooth then transfer to the hob to heat
- To serve, add the courgetti to a plate, top with 4 or 5 meatballs each and drizzle with the thick, sweet sundried tomato sauce