Tomato Bean Meatballs
Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
- Cook the sugar beans in salted water until soft and tender, roughly 20-30 minutes. Split into two separate bowls and set aside to cool.
- To make the meatballs:
- Use 1 half of the cooked sugar beans and roughly crush, using either a food processor or masher. Add the mince, breadcrumbs, garlic, spices and egg. Roll into balls, roughly 5cm diameter in size.
- Fry in oil to brown and set aside.
- To make the sauce:
- Using a large saucepan, fry the onions in the oil for 5 minutes until soft and fragrant.
- Add the garlic, sugar, tomato paste and cook for 2 minutes. Add the chopped tomatoes and cook for 10 minutes until slightly thickened. Season with salt and pepper.
- Add the browned meatballs and other cooked sugar beans. Gently stir to combine. Place the lid over a frying pan and cook for another 20 minutes, on low heat. You can also put this in the oven.
- Once cooked, stir through the baby spinach and serve immediately.
- OPTIONALS: Garnish with Parmesan cheese and serve with spaghetti or pasta of choice.