Clara's Saucy Nutballs

11:30 am on 27 June 2016

Nutrition: omega 3s, protein, vitamin C, iron, calcium, zinc.

Gear out: chopping board, knife, grater, food processor, oven tray, pot, oven dish, measuring cups



  • 1 onion
  • ½ cup crushed cornflakes
  • 3 eggs
  • ¼ cup milk
  • 2 Tbsp chopped parsley
  • 2/3 cup grated cheese
  • ½ cup rolled oats
  • 3/4 cup chopped walnuts, pecans or almonds - or a mix
  • with sunflower and other seeds if you like
  • ½ teaspoon salt


  • garlic
  • 1 small onion
  • 2 tins peeled, chopped tomatoes
  • 1 bay leaf, 1 Tbsp chopped basil and parsley
  • splash of olive oil
  • ½ tsp of blackstrap molasses (or sugar)


Chop up the onion.

Put all ingredients into blender, and whizz until everything forms a fairly smooth mixture. Put it in the
fridge for 15 minutes if it looks too runny to form balls.

Put a tablespoon of oil onto an oven tray, make balls of nut mixture and line them up on tray. Keep balls about
the same size, and don’t let them touch.

Put the balls into an oven heated to 180°C, for about 20 minutes, until golden.

To make the sauce fry the sliced garlic and onion for 5 minutes in a pot until a little soft. Add basil, bay leaf
and parsley, peeled tomatoes, blackstrap molasses, and a tablespoon of olive oil. Simmer for 5 or 10 minutes.

Spaghetti - get an adult to help you to put pasta into a pot of plenty of boiling salted water. Boil with the lid
off for around 8 minutes (read the packet to find out cooking time).

Pour the sauce over the nutballs, and arrange them on top of the spaghetti (or mashed potatoes) and serve
with a sprinkling of grated cheese and your favourite veges.