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+ servings
Mighty Meatballs

Mighty 'Meatballs'

Servings 3 people


For the 'meatballs'

  • 1 x 400 g (14.1 oz) tinned red kidney beans, drained + rinsed
  • 1/2 red onion, roughly chopped
  • 2 garlic cloves
  • 35 g (1.2 oz) oats
  • 30 g (1 oz) walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil

For the sauce

  • 1/2 red onion, sliced
  • 1 carrot, diced
  • 120 ml ( 4 fl.oz) vegan red wine
  • 120 ml ( 4 fl.oz) vegetable stock
  • 300 g (10.6 oz) Tideford Organics Tomato & Basil Sauce
  • oil, for frying


  • Preheat the oven to 200°C fan / 425°F and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  • Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  • Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  • Transfer the baking tray to the oven and bake the balls for 20 minutes.
  • Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.
  • Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  • Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken. Avoid stirring the sauce, otherwise the balls might lose their shape.
  • Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!