Porcini Meatballs with a Roasted Pepper Sauce

A gorgeous meat-free alterative for Christmas dinner courtesy of AGA Demonstrator Penny Zako.

Porcini mushroom meatballs

For the sauce

3 red peppers – seeds removed and cut into chunks

1 onion – diced

2 garlic cloves – crushed

1 tbsp. light olive oil

½ tsp. fennel seeds

500ml sieved tomatoes ‘passata’

1 tbsp. balsamic vinegar

For the meatballs

15g dried porcini mushrooms – cover with boiled water soak 15 minutes, then drain and chop finely 

400g brown tinned lentils - mashed

50g hazelnuts – chopped finely

1 garlic clove – crushed

1 tsp. dried oregano

½ tsp. fennel seeds

25g vegan cheese – grated

1 tbsp. tomato puree

1 tbsp. olive oil

Serves 4

For the sauce

1. Place the peppers, onion, garlic, oil and fennel seeds in the medium hard anodised baking tray. Roast in a moderate oven, the top of the AGA baking oven until the peppers start to caramelise, around 25-30 minutes.

2. Remove from the oven and stir in the passata and the balsamic vinegar; return to the oven for a further 15 minutes. Allow to cool and then blitz until smooth.

For the meatballs

1. Mix all the ingredients together apart from the olive oil, to make a slightly sticky mixture. Place a piece of Bake-o-Glide on the AGA ceramic roasting tray.

2. Roll the mixture into 20 balls and place into the fridge for at least an hour.

3. Drizzle with the olive oil and cook in a moderate oven, 2nd set of runners from the top in the AGA baking oven. After 15-20 minutes gently shake the tray and return to the oven for a further 15 minutes to cook through.

To serve reheat the pepper sauce and serve tapas style or pour the sauce into the AGA ceramic roasting dish and place the meatballs on top, ready to chill and reheat to serve later. 
 

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