Have you ever felt like you're missing out on those classic Italian dishes? Fear no more, these walnut meatballs (polpette) are rich and meaty. Enjoy with pasta or as a starter with a Napoli-style tomato sauce and a side of crusty bread.
2slicesseeded breador your favourite bread
1 ½tablespoonsvegan ‘chicken’ or ‘beef’ stock powderI use Massel
2tablespoonsnutritional yeast flakes
handful of fresh parsley
several generous dashes of liquid smokeor 1 tablespoon if you want a stronger smoky flavour
Into a blender or food processor, pulse walnuts and bread briefly.
Add remaining ingredients except the water and process until it begins to resemble mince. Now with the blender still running, add the water. The mixture should now be moist and malleable.
Roll the mixture into balls the size of a walnut shell (or slightly larger if you like) and place on an oven tray lined with baking paper.
Bake in a preheated 180C oven for 25 minutes. Turning over carefully half way through.
Once out of the oven, stir the polpette gently through a simple Napoli-style tomato sauce and simmer on low for a few minutes so the balls soak up some of the liquid.