Polpette With Pomodoro Sauce (Vegan Meatballs) ★★★★★1 review

Serves 18-20 balls | Prep time: 15 mins | Cooking time: 25 mins

INGREDIENTS

Walnut Polpette

• 2 cups walnuts
• 2 slices of bread (approximately 90g)
• 1 Tbsp ‘beef’ style stock powder (Massel’s ‘beef’ style is vegan)
• 2 Tbsp nutritional yeast flakes
• few drops of liquid smoke
• handful of fresh parsley

Pomodoro Sauce

• 2 Tbsp olive oil
• 2 cloves garlic, finely sliced
• 700g/24.7oz tomato passata
• 1/2 tsp salt
• few basil leaves (optional)

METHOD

Polpette

1. In a food processor, pulse walnuts and bread briefly.
2. Add remaining ingredients and process until it begins to resemble the texture and size of mince. With the processor still running, pour in 1/4 cup of water. The mixture should now be moist and malleable.
3. Preheat oven to 180C/355F.
4. Roll the mixture into balls the size of a walnut shell and place on a large oven tray lined with baking paper. Bake for 25 minutes and carefully turn over half-way through.

Meanwhile, make the pomodoro sauce.

Pomodoro Sauce

1. In a medium saucepan, heat the oil over a low-medium heat and add the garlic. Turn down the heat. Allow the garlic to infuse for 1-2 minutes, stirring often, ensuring it doesn’t brown.
2. Stir through the passata, salt and basil leaves. Cover and simmer over a low heat for 15 minutes, stirring occasionally.
3. Once out of the oven, drop the polpette gently into the pomodoro sauce and simmer on low for 5 minutes so the polpette soak up the liquid.
4. Remove from the heat and stir through your favourite pasta or enjoy on their own as a side or starter dish.

COOKING TIP: These can easily be made gluten free – just replace with slices of your favourite gluten free bread.