Kidney bean meatless balls

Kidney bean meatless balls

This is made possible by BBC Foods!


For the meatless balls

  • 400g tin red kidney beans, drained and rinsed
  • 50g/1¾oz fresh white breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • 1 large free-range egg yolk
  • generous pinch of cayenne pepper
  • 1–2 tbsp extra virgin olive oil
  • freshly ground black pepper

For the sauce

  • 400g tin chopped tomatoes
  • ½ tsp hot smoked paprika
  • ½ tsp caster sugar
  • 2 tbsp extra virgin olive oil
  • 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have)

To serve

  • crusty bread


  1. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk, and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together.

  2. Don’t allow it to become too smooth.

    1. Roll the mixture into 12 small balls.

  3. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over low-medium heat.

    1. Add a little more oil if needed.

  4. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar, and olive oil in a medium saucepan and bring to a gentle simmer.

    1. Cook for 3 minutes.

  5. Season with salt and pepper and stir in the chopped coriander and basil.

  6. Add the meatballs to the sauce and simmer together for 2 minutes more.

  7. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.

Banner and Image Credit: BBC

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