Spaghetti and Beanballs

I've always fancied making veggie meatballs to top a bowl of spaghetti, but I just never got around to it until now. Well I did used to make them many years ago, but they came from a packet.

I think of 'meatballs'  every time the 'on top of spaghetti' song pops into my head. It was a song I learned in Brownies. You don't know it?

Spaghetti Song

On top of spaghetti, 

All covered with cheese,

I lost my poor meatball, 

When somebody sneezed.

It rolled off the table,

And on to the floor,

And then my poor meatball,

Rolled out of the door.

It rolled down the garden,

And under a bush,

And then my poor meatball,

Was nothing but mush.

So if you eat spaghetti,

All covered with cheese,

Hold on to your meatball,

Cause someone might sneeze.

A cautionary tale if ever there was one, I think you'll agree?

When I sing it to Cooper, I always sing beanballs, so it was about time I made some, so he knew what they heck I singing about.

I served my bean balls in a simple tomato sauce.

For my beanballs I used kidney beans, but you could use a variety of beans and to make them. To make them suitable for Graham who is vegan, I bound them with some peanut butter and flavoured them with cumin.

They worked really well and we all enjoyed them. I'll definitely make them again. I might try making some mini bean balls next time, just for the cuteness factor.

Love this recipe? Try my Vegan Meatball Bake with Roasted Vegetables

print recipe

Spaghetti and Beanballs

Written by Jacqueline Meldrum

May 29, 2013

A scrummy vegetarian meatball to serve coated with tomato sauce on top of spaghetti.

Ingredients

• 400g tin kidney beans
• 1 clove garlic, crushed
• 2 tsp cumin
• 2 heaped tbsp peanut butter
• 2 tbsp nutritional yeast (optional)
• 2 tbsp water
• a good grinding of salt & black pepper
• 6 slices wholemeal bread

Instructions

1. Whizz up your bread until you have fine breadcrumbs and set aside.2. Mash together all of the other ingredients, apart from the water.3. Fold the breadcrumbs into your mixture. If it is a little dry or not coming together, then add the suggested water and a little more if you think it needs it.4. Roll the mixture into balls and pop into the fridge until you are ready to cook them.5. To cook them, either bake in the oven or fry in a little oil. I baked them in a preheated oven (220 c/200 c fan/425 f/gas 7) for 25 - 30 minutes.6. Serve with a simple tomato sauce and freshly cooked spaghetti, then top with parmesan (veggie or vegan).7. Enjoy!

Details

Total time: 40 mins
Yield: Serves 4-6

My beanballs are being discussed on twitter. Here is a sneaky peek!

 

 

 

Don't they look good? I love all the added courgette. I wonder if her hubby noticed the difference? I will let you know if I find out!

Thanks Jen!

Jen blogs over at Blue Kitchen Bakes, if you haven't met her before.