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Baked veggie balls
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Total Time:
2 hours
Savory veggie balls with tomato sauce and creamy ricotta, perfect for pairing with couscous, rice, or in pita pockets with fresh salad.
Ingredients:
  • 100 g bulgur wheat
  • 1 small onion
  • 3 cloves of garlic
  • 1 stick of celery
  • 1 carrot
  • olive oil
  • ½ a bunch of fresh flat-leaf parsley
  • 1 x 400 g tin of chickpeas
  • 1 large free-range egg
  • 50 g wholemeal breadcrumbs
  • 1 lemon
  • 30 g Parmesan cheese
  • 2 x 400 g tins of plum tomatoes
  • 2 large jarred red peppers
  • 60 g ricotta cheese
Instructions:
  • 1. In a large pan, cover the bulgur wheat with cold water and let it soak for 20 minutes. Drain, rinse, and refill the pan with salted water. Bring to a boil, cover, then simmer for 20 minutes until tender but still firm, stirring occasionally. 2. In a food processor, combine peeled onion, garlic, celery, and carrot. Blitz until finely chopped. Heat oil in a frying pan, cook the vegetables for 12 minutes until softened. 3. Drain and cool the bulgur wheat. Process parsley stalks and most leaves. Combine with drained chickpeas, egg, breadcrumbs, and half of the bulgur. Blitz into a paste. Mix this with cooked vegetables, remaining bulgur, grated lemon zest, and Parmesan. Season with black pepper, then shape into golf-ball-sized balls. Chill for 30 minutes. 4. Preheat oven to 200ºC/400ºF/gas 6. Cook chopped garlic in a frying pan. Add tomatoes and water, simmer until thickened. Stir in lemon juice. 5. Brown the veggie balls in oil for about 8 minutes. Transfer to the tomato sauce. Add torn red peppers, ricotta, then bake for 20 minutes until golden. 6. Garnish with parsley leaves and lemon wedges before serving.

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