We had a rare situation at home today – warring factions over what to eat for dinner ! My partner wanted my ‘Keftethes’, whilst my daughter wanted spicy pizza. The only answer ? To keep them both happy by serving spicy ‘meatballs’ on something close to a pizza – well, in this case, pitta bread – which I first covered with a delicious hot tomato sauce. Both of them went crazy, and I had the solution – and I enjoyed them too, even if I say so myself !
Serve with pitta bread, grilled or heated in the oven.
INGREDIENTS FOR THE ‘MEATBALLS’
2 slices of brown bread (whizzed into breadcrumbs)
1½ cups vegan mince (ground crumble)
4 vegan sausages (I used Linda McCartney) – if frozen, half thaw them first
2 large cloves garlic
a little salt
2 medium sized white onions, roughly chopped
2 to 3 Tbsp fresh basil, chopped
1 tsp curry powder
½ tsp oregano
1 hot red chilli, finely chopped
INGREDIENTS FOR THE SAUCE
½ kg fresh tomatoes
2 cloves garlic
1 chopped chilli
a drizzle of agave syrup
2 Tbsp tomato puree/paste
a drizzle of olive oil
salt to taste
METHOD FOR THE BALLS
- Having processed your bread, place it in a bowl and set aside.
- Next, place the sausages and ground mince in your food processor, and process for 15 seconds. Then add the onions and garlic, as well as the remaining ingredients from the balls list (including the breadcrumbs). Process until it all comes together – around 15-20 seconds should do the trick as we are not after a ‘spread like’ consistency, but rather a normal mince one, with good texture and colour.
- Now, using clean hands, form into balls and refrigerate for a half hour, then fry until golden, and set aside whilst you assemble your sauce.
METHOD FOR THE SAUCE
1. Whizz all the sauce ingredients in your food processor until well combined, then pour into a saucepan and on a very low heat allow to simmer until reduced – about 30-40 minutes.
2. Spoon the sauce on to the hot pitta bread, place your ‘meatballs’ on top and garnish with freshly chopped parsley. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010