Veggie meatballs

Ingredients

makes 16

• 2 400g cans kidney beans, drained and rinsed
• 1 tbsp vegetable oil
• 2 large garlic cloves, crushed
• 1 small red onion, chopped
• 1 tsp oregano
• 1 tsp basil
• 1 tbsp tomato paste
• 1 tsp reduced sodium soy sauce
• 50g rolled oats
• 1 tbsp plain flour
• 2 tbsp olive oil
• 1 garlic clove
• 500g passata
• Sea salt and black pepper, to taste
• A few fresh basil leaves

Directions

1. Preheat the oven to 180°C. Place the kidney beans in a medium bowl and mash well with a fork.

2. In a medium pan, heat some vegetable oil and sauté the onions for 3 minutes. Add the garlic and cook for another minute.

3. Add the sautéd onion and garlic to the mashed beans, together with the herbs, tomato paste, soy sauce, oats and flour. Combine well and roll into 16 balls. Bake for 15-20 minutes.

4. Meanwhile, make the tomato sauce. Heat the olive oil in a large frying pan. Chop the garlic in half and cook for a few minutes. Add the passata continue to cook on a medium heat, stirring frequently. Add the basil and season with salt and black pepper.

5. Serve the meatballs with tomato sauce and pasta if desired.