For the bean-balls:
2 x 400g tins of cannellini beans, drained and rinsed
6 sun-dried tomatoes in oil, drained and roughly chopped
½ onion, grated
6 mushrooms, very finely chopped
2 garlic cloves, crushed
4 tbsp parsley, chopped
1½ tsp dried oregano
40g Parmesan, grated
Salt and black pepper
For the sauce:
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 tbsp tomato purée
2 x 400g tins of whole plum tomatoes, crushed
Pinch of sugar
2 tbsp fresh basil, chopped
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Thoroughly coat a large baking tray with cooking spray.
- In the bowl of a food processor, combine the beans, sun-dried tomatoes, onion, mushrooms and garlic. Pulse until chopped but not puréed; it should be a little chunky rather than smooth.
- Transfer the mixture to a medium-sized bowl and stir in the parsley, oregano, egg, breadcrumbs, Parmesan and some salt and pepper until well combined.
- Roll two-tablespoon portions of the bean mixture into “meatballs” between the palms of your hands. Space the balls evenly on the prepared baking tray.
- Bake for 15-20 minutes until the meatballs are firm to the touch and have developed a light golden brown coating.
- For the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 4-5 minutes until lightly browned. Add the garlic and tomato purée and season with salt and pepper. Cook, stirring, for another minute, then add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10-15 minutes.
- When the bean-balls are cooked, carefully add them to the tomato sauce and simmer gently for five minutes.
- Spoon the tomato bean-balls over spaghetti and top with extra grated Parmesan. Serve with garlic bread.
Per serving: 511kcals, 16.5g fat (3.8g saturated), 71.8g carbs, 16.3g sugars, 25.2g protein, 20.2g fibre, 0.375g sodium