⁣Kidney bean meatballs with tomato & veggie sauce

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⁣Kidney bean meatballs with tomato & veggie sauce
By @365cleaneats

Kidney bean balls⠀
Ingredients:⠀
1 can kidney beans (about 250g beans, drained well, and mashed with a potato masher) ⠀
1 cup (about 100g) cooked tri-colour quinoa ⠀
2 Tbsp. tapioca starch, potato starch or corn starch ⠀
1 garlic, grated⠀
1 tsp cumin powder ⠀
1/2 tsp pink salt⠀
1/2 tsp smoked paprika ⠀
Black pepper ⠀
Olive oil⠀
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Method: ⠀
1. In a large bowl, place every ingredient and mix well with your hands. ⠀
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2. Shape the mixture into small balls. Pan fry with olive oil for about 10 minuets or until lightly brown, making sure to flip them from time to time.⠀
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Sauce:⠀
Ingredients:⠀
1 brown onion, chopped ⠀
1 carrot, chopped ⠀
1 cup chopped red capsicum ⠀
1 cup chopped cauliflower ⠀
1 cup chopped Japanese pumpkin or butternut squash ⠀
3 cups (about 400g) chopped fresh tomatoes ⠀
1 vegetable stock cube⠀
2 tsp dried Italian herbs⠀
2 bay leaves ⠀
Olive oil⠀
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Method: ⠀
1. In a big saucepan, sauté onion with olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until softened.⠀
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2. Add carrot, capsicum, cauliflower, and pumpkin and sauté for a few more minutes.⠀
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3. Add rest of the ingredients and bring to boil. Heat with medium to low flame for 20 minutes with a lid. Salt to taste.⠀
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4. At the end, add kidney bean balls and continue to heat for about 5 minutes. Serve with rice, pasta or bread.⠀

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