Vegan Italian Meatballs

Instructions

Preheat the oven to 175C, line a baking tray with baking paper, spread the beans on top and bake for 15 minutes or until cracked and dry. Remove from oven and reduce the heat to 190C.

Heat a frying pan with some oil, add the garlic and onions, sauté for 2-3 minutes or until slightly softened. Remove from the heat.

Tip the black beans into a food processor a long with the garlic, onion, salt, oregano, chillies and fennel. Pulse into a loose meal but be sure not to overmix. Add the quinoa, vegan cheese, tomato puree and fresh basil and pulse to combine. Taste and add more salt, chillies or herbs if needed.

Scoop out one and a half tablespoons of the mixture and gently form into a ball using your hands. Pop the meatballs on a plate and place in the fridge for 20 minutes.

Heat a frying pan, add the meatballs and sauté until the meatballs have a slight crust. Transfer to the oven and bake for 20 to 30 minutes or until golden brown.

Serve with your favourite sauce and spaghetti!