Make this recipe vegan by swapping out the egg for 1 flax egg (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water) and the Parmigianno Reggiano cheese for vegan cheese
| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPeel and finely dice the red onion. Peel and mince the garlic. Finely chop the parsley. Lightly crush the fennel seeds.
Heat 2 tablespoons of olive oil in a medium-sized pan over a medium-low heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and sauté for a further 1 minute or until fragrant. Remove mixture from pan and set aside to cool.
Drain and rinse the black beans then place in a food processor along with the onion, garlic and remaining ingredients, reserving the remaining olive oil and the Napoletana sauce. Blitz until combined.
Shape the mixture into walnut-sized ‘meatballs’. Place the meatballs on a baking tray lined with parchment paper. Chill for 30 minutes.
Heat the remaining olive oil in a large frying pan over a medium-high heat. 6 Fry the meatballs, for 4-5 minutes, until evenly browned. Remove from the pan and place in a large oven-proof dish.
Preheat the oven to 220°C, gas mark 8.
Place the Napoletana sauce in a large pan and heat until simmering. Pour over the meatballs.
Place in the oven for approx. 10 minutes.
Chop the parsley and zest the lemon. Scatter over the meatballs and serve.
