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Recipe Details

Prep. time 20 minutes | Cooking time 20 minutes | Preheat oven to 200 degrees

Using our Vegandeli meat free Chorizo, these vegan meatballs are texture perfection – and coupled with our vegan grated cheese they really do taste amazing.




Ingredients

Cooking Method

  • Peel the onion and chop it into small chunks, peel and crush the garlic, chop the chorizo into small pieces and rinse the kidney beans thoroughly.
  • Bring a non-stick pan to medium heat and melt the coconut oil, then add the onion chunks and garlic and fry until golden (approximately 5-8 minutes)
  • Add the chorizo pieces and lightly fry them for 3-5 minutes along with the onion and garlic.
  • Using a powerful food processor add the kidney beans, flour, parley, salt & pepper and the onion, garlic and chorizo pieces. Pulse until the ingredients turn into a thick paste.
  • Transfer the mixture into a large bowl and place in the fridge for approximately 1 hour before rolling the mixture into meatballs (adjust seasoning if needed).
  • Chop some of the Bute Island Blue Cheese into approximately 0.5cm cubes.
  • Using a small ice-cream scoop, begin forming the meatballs and place a piece of the Blue Style in the middle and push to go inside the meatballs (place the meatballs over greaseproof paper).
  • Place the meatballs back in the fridge for another hour to allow them for firm up before baking them.
  • Bake the meatballs for approximately 20-25 minutes at 200C, turning them over half way through.
  • Serve the meatballs with your favourite tomato Bolognese sauce and lots of Bute Island Vegan Mozarella.
  • You can enjoy the meatballs in a sandwich like I did or serve them with pasta.

You will need

These Sheese Products



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