Sweet potato and split green pea veg balls in a spicy tomato sauce with cheesy courgette chips.

There isn’t much that can beat a hearty bowl of (non meat) meat balls (sweet potato, mushroom, mixed seeds and split green peas) in a spicy tomato sauce topped with cheesy courgette matchstick chips.

balls 1

For the meat balls:
I have a handful of tried and tested veg ball recipes but this one is def one of my favourites

In a food processor blitz the following to a pulp:
1 peel and chopped sweet potato
1 punnet of mushrooms
2 cloves of garlic
Transfer to a heated oiled pan and sweat

balls 3balls 2

Once cooked through pop into a bowl and set aside

In a seperate saucepan:
Cook 1 cup of split green peas
Drain and add to the veg mix.

Season with:
A generous handful of panko breadcrumbs and/or nutritional yeast flakes
Salt/pep
Ground cumin and coriander
Shake of chilli flakes
Plenty of mixed seeds. I used pumpkin, chia and sunflower
Mix up a 3 egg equivalent with an egg replacer or flax seed mix and add.

Combine and roll into individual balls or burgers work great too
Into the oven at 200c for 40-45 min or until golden brown

Tomato sauce:
Tinned tomatoes
Salt/pep
Chilli flakes
Splash of Balsamic vinegar
Shake of coconut sugar
Bring to the boil, reduce and leave to simmer
Blend to get a smooth consistency but I prefer it chunky for this dish

balls 5balls 4

For the courgette chips:
Chop courgette into chip shape of choice
Roll in a mixed bowl of grated Art of Zen Foods​ violife parmesan, thyme, salt and pepper
Into the oven at 180c for 20 min

Super delicious!
❤️
Louise

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One thought on “Sweet potato and split green pea veg balls in a spicy tomato sauce with cheesy courgette chips.

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