White Bean Vegetarian Meatballs with Tomato Spaghetti
These white bean vegetarian meatballs are tender, hearty, and packed with herbs, cheese, and Swiss chard. Served with wholemeal spaghetti and a quick cherry tomato sauce, this is a satisfying meat-free dinner that feels comforting without being heavy.
Servings4 Portions
Prep Time20 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- white beans, drained, with 2 tbsp liquid reserved400 g
- wholemeal spaghetti300 g
- Swiss chard200 g
- small onion, finely chopped1
- cherry tomatoes, roughly chopped250 g
- garlic, crushed4 clove
- tomato puree2 tbsp
- dried mixed herbs1 tsp
- olive oil2 tbsp
- vegetarian Italian-style hard cheese, finely grated30 g
- breadcrumbs30 g
- egg, beaten1
Step-by-Step Instructions
01
Separate the Swiss chard leaves from the stems, then finely chop both, keeping them apart. Heat a dry non-stick frying pan over medium heat, add the leaves, and cook for 2 to 3 minutes until wilted. Transfer to a bowl and set aside.
02
In a large bowl, mash together the drained white beans, half of the crushed garlic, the grated vegetarian hard cheese, dried herbs, beaten egg, breadcrumbs, and a generous pinch of salt and black pepper. Mix in 1 tablespoon of the reserved bean liquid; add the second tablespoon only if the mixture feels too dry. Fold in the wilted chard leaves, then shape into 12 even balls with damp hands.
03
Heat 1 tablespoon of olive oil in the same pan over medium heat. Add the bean balls and cook for about 8 to 10 minutes, turning carefully with tongs, until browned on all sides. Transfer to a plate or bowl.
04
Meanwhile, cook the wholemeal spaghetti in salted boiling water according to the package instructions. Reserve a splash of pasta water, then drain.
05
