Ultimate Vegan Meatballs

Instructions

1. Blitz the tinned tomatoes in a food processor for a few seconds, set aside
2. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat and sauté the onion until soft
3. Add purée tomatoes and all other tomato sauce ingredients, bring to a boil, then simmer for half an hour until all the flavours develop, set aside
4. Pre-heat oven to 180°C
5. Place the black beans on a baling tray lined with parchment paper and bake until the beans are dried out, 15 minutes.
6. In a saucepan on medium heat, add a little oil and sauté the garlic and onion until soft. Set aside.
7. Remove the beans into a food processor with the sautéed garlic, onions, paprika, oregano, and chilli flakes, and blitz for a few seconds.
8. Add all remaining ingredients, including the cooked quinoa, to the food processor and blitz a further few seconds until you get a thick paste-like consistency.
9. Taste and adjust seasoning as required
10. Roll the mixture into desired size balls and refrigerate for 20 minutes
11. Heat an oven-safe saucepan with a little olive oil on medium heat and sauté the meatballs for a few minutes until they slightly develop a crust, be gentle with them so they don’t break
12. Transfer the saucepan to the oven and cook for a further 20-30 minutes depending on the size of your meatballs, until golden
13. Serve meatballs with tomato sauce and pasta or in a pita pocket!