Moroccan style meatless meatballs
Prep
10 min
Cook
30 min
Serves
6
Skill
Vegetarian
_1.png?format=webp&width=1376 "Moroccan style meatless meatballs")
Prep
10 min
Cook
30 min
Serves
6
Skill
Good Source of ProteinGood Source of IronLow in SugarLow in SodiumLunchboxDinnerQuick MealsVeganOther
These simple and healthy ‘meat’ balls, made with with Vegie Delights Nutolene, are the perfect recipe suggestion for your next plant-powered meal.
Ingredients
- 1 can Vegie Delights™ Nutolene
- 2 cloves garlic, crushed
- 2 tbs olive oil plus 2 tbs for frying
- 1/2 cup rolled oats
- 1/2 cup sunflower seeds
- 3 tsp cinnamon
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- Pinch chilli flakes (optional)
- Pinch black pepper
- 1/4 cup sesame seeds to roll meatless balls
- 1/4 cup mint leaves, shredded
- 1/4 cup parsley leaves, picked
For the Spiced Roast Pumpkin:
- 800g Japanese pumpkin, cut into 3cm wedges
- 3 tbs olive oil
- 2 tsp ground cinnamon
- 2 tsp ground sumac
- Black pepper to taste
Nutrition per serving
2060 kJ
energy kj
15 g
protein
6 g
saturated fat
8 g
dietary fibre
16 g
carbohydrate
7 g
sugars
317 mg
sodium
Method
- Heat oven to 200°c, line a large tray with greaseproof paper. Toss pumpkin pieces with olive oil, cinnamon, sumac, and a pinch of black pepper. And bake pumpkin in oven for 30 minutes.
- Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights™ Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric, chilli flakes, and black pepper in a food processor and blitz until the mixture has a uniform consistency.
- With clean hands, roll into tablespoon sized balls, coat with sesame seeds and set onto a plate.
- Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes.
- Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley.
- 1 can Vegie Delights™ Nutolene
- 2 cloves garlic, crushed
- 2 tbs olive oil plus 2 tbs for frying
- 1/2 cup rolled oats
- 1/2 cup sunflower seeds
- 3 tsp cinnamon
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- Pinch chilli flakes (optional)
- Pinch black pepper
- 1/4 cup sesame seeds to roll meatless balls
- 1/4 cup mint leaves, shredded
- 1/4 cup parsley leaves, picked
For the Spiced Roast Pumpkin:
- 800g Japanese pumpkin, cut into 3cm wedges
- 3 tbs olive oil
- 2 tsp ground cinnamon
- 2 tsp ground sumac
- Black pepper to taste
Nutrition per serving
2060 kJ
energy kj
15 g
protein
6 g
saturated fat
8 g
dietary fibre
16 g
carbohydrate
7 g
sugars
317 mg
sodium
- Heat oven to 200°c, line a large tray with greaseproof paper. Toss pumpkin pieces with olive oil, cinnamon, sumac, and a pinch of black pepper. And bake pumpkin in oven for 30 minutes.
- Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights™ Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric, chilli flakes, and black pepper in a food processor and blitz until the mixture has a uniform consistency.
- With clean hands, roll into tablespoon sized balls, coat with sesame seeds and set onto a plate.
- Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes.
- Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley.