Lovely veggie Nut balls in a tomato sauce
These are really good and don’t take long to make.
Servings: 4 servings
Calories: 357kcal
Cost: 44p
Equipment
- small sharp knife
- chopping board
- pan to fry in
- large chopping knife
- mixing bowl
- roasting dish
- food processor
Ingredients
Nut Balls
- 1 onion 65p/500g 13p
- 100 g peanuts value salted, 48p/200g, 24p
- 1 tblsp oil £1.09/litre 2p
- 50 g breadcrumbs 55p/800g, loaf, 3p
- 50 g cheddar grated, smartprice red leicester, £3.49/830g, 21p
- 2 tblsp tomato purée 70p/200g, 10p
- 1 egg freerange, mixed weight (15) 13p
- ½ tsp thyme dried, 69p/17g, 4p
Tomato Sauce
- 2 tins tomatoes 35p/tin 70p
- 1 tblsp oil £1.09/litre, 2p
- 1 onion 65p/500g, 13p
- bay leaves (if available)
- 1 tsp salt
- 2 tsps sugar
- ½ tsp ground black pepper
Metric - US Customary
Instructions
For nut balls
- Chop the onion and fry in the oil until transparent. Leave to cool.
- Whizz the nuts to rubble in a liquidiser or food processor.
- If you have neither of these, use a large sharp knife and finely chop them. We want teeny pieces here, not a powder.
- Place the nuts in a bowl. Add all the other nut ball ingredients. Season well.
- Add the onion once cool and squidge everything together.
- Shape into 8 balls. Place in a dish that just fits them, not too big, or the sauce will burn.
For the tomato sauce
- Slice and fry the second onion.
- Simmer with the tomatoes, and bay leaves, if using, for a few minutes.
- Season well,
- Pour the sauce over the nut balls.
- Bake at 180c for 25/30 minutes
Notes
Priced at Asda using mySupermarket in February 2018
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 357kcal | Carbohydrates: 21g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 776mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 2mg
