Tabasco bean meatballs with blended squash sauce

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Combine 200g low fat pork mince (or mince of your choice) with 100g red kidney beans (from a can drained of liquid), 50g fresh breadcrumbs, 1 beaten egg, 1tbsp plain flour, 1 tsp seasalt and pepper. I used an electric kitchen gadget but if you do this by hand mash the kidney beans really well with a fork.

Dab bit of flour on your hands and use a heaped tablespoon of the mixture. Add 1 dash of tabasco sauce in the middle of the mixture then shape into a firm ball until all the mixture has been used. Omit the tabasco sauce if you want a plain meatball.

Space the meatballs out on a lightly greased baking sheet and put them in the fridge for 10 minutes.

Use half the sauce mixture from my recipe [Basa fillet (click link) in squash sauce] and blend it for a minute. Put it into a serving dish.  Alternatively use a jar of quality shop bought ragu sauce.

Wash, top and tail 3 fresh green beans and place the green beans on top of the sauce.

Put the meatballs and the sauce into a preheated oven 170 fan or 190 C for 35 minutes turning the meatballs half way through the cooking time.

Serve together with a grating of parmesan cheese if liked 

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Fillet steak with 3 onion pan fried cake

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(Chicken) Meatloaf

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Pork and chorizo bake

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September recipes –

Steamed sweet potato and dill crab cakes

Kale Crisps

Roasted veg pasta bows

Savoury Polenta Bake

Mackerel Fillet Layer

Lemon& Rosemary Fried Brown Rice

August recipes –

Banana Fudge Muffins

Banana Tofu Mousse

Spelt Dahl

Brunch bake

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

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Fish Pie

Chilli quorn stir fry

 

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

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If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne