Spaghetti and ‘wheatballs’.

This recipe was inspired by the ‘wheatball’ sandwich I had for lunch at Glasgow’s Stereo restaurant a few weeks ago. They serve their ‘wheatballs’ in a home made flatbread with marinara sauce and I have to say it was the dog’s….well, you know how to finish that sentence. I’ve no idea what the chef there used so I just made this up and hoped for the best! I liked it, but you can tell me what you think.

For the wheatballs:

1 cup bulgar wheat

1 vegetable stock cube

1 175g can pinto beans

3 tbsp tomato puree

1 tsp yeast extract

2 tbsp peanut butter

1 tbsp balsamic vinegar

30g breadcrumbs

generous pinch of Italian herbs

flour for coating.

Drain the pinto beans and mash. To prepare the bulgar wheat, add the stock cube to some boiling water and pour over the wheat grains. Leave for 30 minutes to soak. Add the wheat to the beans and mix through all the other ingredients. Form into balls, coat lightly in flour and chill in the fridge for a couple of hours. When you are ready to cook them either bake in the oven at 180 for about 20 minutes or fry in olive oil over a medium heat until warmed through and golden brown.

For the marinara sauce:

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 carton passata

1/2 tablespoon balsamic vinegar

1 handful of fresh basil

Heat the oil and add the chopped onion. Cook until soft and add the garlic. Cook gently for a couple of minutes. Add the balsamic vinegar, followed by the passata. Simmer gently for around 20 minutes or even longer if you have the time. Pour over some cooked spaghetti and the ‘wheatballs’. Finish the dish with some shredded basil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s