Bean balls on rice spaghetti

Hearty balls of black beans in a spicy tomato sauce on rice spaghetti are also enjoyed by guests and family members. The balls are also very tasty with millet or rice and can also be eaten cold at a picnic.

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Ingredients for 3–4 servings:

Rice spaghetti

Bean balls:

240g cooked black beans
70g gluten free oatmeal
1 medium, diced Onion
3 Garlic cloves, coarsely chopped
2 tbsp Tomato paste
½ tbsp Onion powder
1 teaspoon Paprika powder
½ tsp Chili powder (optional)
¼ tsp smoked paprika
½ tsp ground cumin
1 teaspoon dried oregano
sea-salt to taste (optional)

Marinara:

1 medium, diced Onion
2 Garlic cloves, chopped
700g chunky tomatoes
6 tbsp Tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 tbsp Coconut blossom sugar
¼‑½ tsp red pepper flakes to taste (optional)
sea-salt to taste (optional)
Fresh basil or Parsley for garnish

Preparation:

To make the balls, combine the black beans, oats, diced onion, garlic, tomato paste, onion powder, paprika, chili powder (if using), smoked paprika, ground cumin, dried oregano and sea salt (if using) and puree in a food processor until smooth . If necessary, use the spatula to press the mixture down the sides of the food processor.

Preheat the oven to 200°C.

Now form the mixture into small balls (there should be around 14–16 pieces) and fry in a ceramic pan over medium heat without fat until browned on all sides. Then spread the balls on a baking tray lined with baking paper and put them in the oven. Bake for 20 minutes until crispy.

Put a pot of water on the spaghetti and cook according to the package instructions.

While the black bean balls are in the oven, prepare the marinara. To do this, fry the chopped onion in a pot over medium heat for 3–5 minutes until translucent. Add the garlic and fry for another 2 minutes.

Next, add the chopped tomatoes, tomato paste, dried basil, dried oregano, coconut sugar, red pepper flakes (if using), and sea salt (if using). Cook, uncovered, until slightly thickened and flavors are absorbed, 5–7 minutes. Add the meatballs to the pan and toss them in the sauce. Serve immediately over the rice spaghetti and garnish with fresh basil or parsley.

Bon appetit!

source

Photos: Maarja Urb