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Italian veggie balls
Fruit and vegetables
2
onions
, finely chopped
4
garlic
cloves, crushed
100g/3½oz baby
spinach
1
lemon
, zest only
few
basil
leaves, plus extra to serve
Tins, packets and jars
225g/8oz dried
brown lentils
4 tbsp
pesto
300g/10½oz dried
spaghetti
2 x 400g tins
chopped tomatoes
Cooking ingredients
1 tbsp
olive oil
, plus a tsp extra for greasing
50g/1¾oz
pine nuts
, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats)
50g/1¾oz fresh
breadcrumbs
(wholemeal or white)
2 tbsp
tomato purée
1 tsp
red wine vinegar
1 tbsp granulated or
caster sugar
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 large free-range
egg
Back to recipe
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