Veggie Meatballs & 'Hutspot' with an Italian-Inspired Twist
with hidden veggies for kids: Romano pepper, carrot & tomato
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)
250 g
Potatoes
100 g
Passata
150 g
Pre-cut carrot & onion
5 g
Fresh basil
(May be present: Selderij)
½ piece
Romano pepper
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash or peel the potatoes and cut them into rough chunks.
- Transfer to a pot or saucepan, along with the pre-cut vegetables.
- Submerge with water and then crumble in the stock cube (see pantry for amount).
- Boil for 10 minutes. Reserve at least 30ml cooking liquid per person, then drain and set aside.
- Roughly chop the Romano pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the Romano pepper with the veggie meatballs for 4 minutes.
- Remove the meatballs from the pan and set aside under aluminum foil.
- Deglaze the pan with the balsamic vinegar, then add half of the Sicilian-style herbs and fry for 1 minute.
- Add the passata, the honey and the reserved cooking liquid.
- Mix well to combine, then allow to simmer for 5 minutes until the Romano pepper has softened.
- Use an immersion blender to process into a smooth sauce, then keep warm over a low heat.
- Mash the potatoes and vegetables with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the mustard and the rest of the Sicilian-style herbs, then season to taste with salt and pepper.
- Finely chop the basil.
- Stir the veggie meatballs into the tomato sauce and heat for 1 minute.
- Add half of the basil and season to taste with salt and pepper.
- Serve the 'hutspot' on plates, topped with the veggie meatballs in their sauce.
- Garnish with the rest of the basil to finish.
