Homemade ‘Mince’ Meatballs

A simple and easy recipe to create homemade meatballs that are good-for-you; being packed with protein, healthy fats and fibre from the various seeds, nuts and oats.

Homemade ‘Mince’ Meatballs in a Wholemeal Wrap

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This recipe is completely inspired by my Homemade Mince Stuffed Courgette recipe which actually happened by complete fluke (don’t you just love those recipe creations!)

So yes, this recipe may have been a total fluke but when I was recipe testing I thought (as any foodie would) outside of the box and thought this mixture is definitely perfect to create ‘meatballs’ and luckily I wasn’t wrong!

The only addition I made to the original ‘mince’ recipe was some wholemeal flour to bind the mixture together because the mixture shouldn’t be too wet or too dry so I found 3 tbsp. was the perfect amount but you should judge according to your own mixture. Then with your hands, roll this into ‘meatball’ shape equal-sized balls and bake in the oven. There is no need to fry these as they bake up perfectly and are ideal to be stuffed into a wrap (pictured) or a French-stick or make a tomato sauce to create Vegan Meatballs served with some wholemeal pasta!


How To:

In a microwave, heat the halved courgette for a few mintues until softened, and then scoop out the inside flesh and set aside (you will only be using the inside for this recipe)
In a food processor, add all the ingredients and the inside courgette flesh and process until smooth. Then add the wholemeal flour and process again until combined. (adding more if mixture still too wet)
Remove the mixture a tbsp. at a time and roll into ‘meatball’ type balls and place on the baking tray, repeating the process until all the mixture has been used. It will make approximately 10 – 12 balls depending on the size in which you roll them.
Place in the oven and cook for 20 minutes, or until firm and browned.
Serve this as a main course or as a snack. They’re ideal in a wrap or with a tomato sauce over them with spaghetti or pasta.

I served mine (pictured) in a wholemeal wrap with salad leaves, roasted tomatoes and red bell pepper and a homemade drizzle of ‘cheesey’ mustard dressing and tomato chilli sauce.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Homemade 'Mince' Meatballs
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, 30-Minutes or Less
Cuisine: Mains, Snacks
Serves: 10 - 12 balls
Ingredients
  • 1 courgette, only the inside flesh
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 tbsp linseeds
  • ¼ cup oats
  • 1 tbsp tomato puree
  • 1 tsp balsamic vinegar
  • 1 tbsp lime juice
  • 2 tsp dried parsley
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • Pinch salt and pepper
  • 3 tbsp wholemeal flour (more if needed)
Instructions
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a baking tray with parchment paper and set aside.
  2. In a microwave, heat the courgette for a few mintues until softened, and then scoop out the inside flesh and set aside.
  3. In a food processor, add all the ingredients and the inside courgette flesh and process until smooth. Then add the wholemeal flour and process again until combined.
  4. Remove the mixture a tbsp. at a time and roll into 'meatball' type balls and place on the baking tray, repeating the process until all the mixture has been used.
  5. Place in the oven and cook for 20 minutes, or until firm and browned.
 

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