This recipe is adapted from a Turkey Meatball recipe in Waitrose Kitchen magazine January 2015. Enough for 2:
- 1 small onion (finely chopped)
- 2 tbsp olive oil (more for finally baking the ‘no-meatballs’)
- 1 clove of garlic (chopped/crushed)
- 1 courgette (grated)
- 1/2 400g tin of cannellini beans (drained (the other half was used in Sausage and white bean stew) and mashed)
- 1 tsp allspice (ground)
- 50g feta (crumbled)
- Small bunch of parsley (chopped)
- 2 tsp tahini mixed with 2 tsp water
- Black pepper
- 120g wholemeal couscous
- 130ml boiling water
- 100g frozen peas
- 4 sprigs of mint (chopped)
- Small bunch of coriander (chopped)
- Juice of 1/2 lemon
- 50g rocket
Heat 1 tbsp of oil in a pan, and gently cook the onion for 8 minutes. Add the garlic and cook for a further 2 minutes.
Meanwhile grate the courgette and squeeze as much excess liquid as possible from it. Mix together the onion, garlic, courgette, beans, allspice, feta, half the parsley, black pepper to taste, and the tahini/water mix.
Form into 10 balls. Roll each in oil and bake in the oven at 180C (Gas Mark 4) for about 20 minutes, until browned.
Put the couscous into a bowl and mix in the remaining 1 tbsp of oil, and then the boiling water. Cover and stand for 6 minutes. Cook the peas as indicated on the packet. Mix the peas, the remaining herbs and the lemon juice, into the couscous. If necessary, keep warm until the balls are cooked, adding the rocket immediately before serving.
I did find that the balls did not hold their shape very well, despite the binding effect of the tahini/water mix. If I make this again, I think that I will try adding some fresh breadcrumbs.