Protein-rich White Bean Meatballs recipe with Kimchi Ketchup
Ingredients
4 tbsp Good4U Protein Breakfast Boost
150g Flahavan’s Organic Porridge Oats
115g walnut halves
1 can cannellini beans
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
1 tsp paprika
1 tsp dried oregano
Spray Olive oil
125g Kimchi
1 tbsp Tomato Puree
125 ml Tomato Passata
1 tbsp Maple Syrup
Prep
Mix 2 tbsp of Breakfast Boost with 2 tbsp of warm water.
Leave to sit in a tea cup for 5 minutes. Preheat oven to 180C
Method
1. Chop the walnuts in a food processor or blender, pulse until roughly chopped.
Add cannellini beans, soaked breakfast boost,100g oats salt, spices and dried oregano.
Pulse food processor until paste consistency is formed. (try not to over pulse).
2. Roll into tablespoon sized balls (or larger) and roll meatballs in the remaining oats and Breakfast Boost.
Spray each meatball with some olive oil and bake for 15 -18 minutes until golden brown.
3. Blitz the kimchi, tomato paste, passata and maple syrup in a blender to form a great dipping sauce.
4. The mixture can be frozen after STEP 1 in a freezer bag then defrosted to room temperature and the recipe followed.
Add cannellini beans, soaked breakfast boost,100g oats salt, spices and dried oregano.
Pulse food processor until paste consistency is formed. (try not to over pulse).
2. Roll into tablespoon sized balls (or larger) and roll meatballs in the remaining oats and Breakfast Boost.
Spray each meatball with some olive oil and bake for 15 -18 minutes until golden brown.
3. Blitz the kimchi, tomato paste, passata and maple syrup in a blender to form a great dipping sauce.
4. The mixture can be frozen after STEP 1 in a freezer bag then defrosted to room temperature and the recipe followed.