Veggie meatballs with tomato courgetti

• garlic cloves↗3

  3

• rapeseed oil↗2 tsp tsp

  plus extra for greasing

• small onion↗1

  very finely chopped

• balsamic vinegar↗2 tsp tsp
• canned red kidney beans↗100g g
• beaten egg1 tbsp tbsp
• tomato purée↗1 tsp tsp
• chilli powder↗1 heaped tsp tsp
• ground coriander↗½ tsp tsp
• ground almonds↗15g g
• cooked sweetcorn↗40g g
• chopped thyme leaves2 tsp tsp
• large or 3 normal tomatoes2

  chopped

• tomato purée↗1 tsp tsp
• balsamic vinegar↗1 tsp tsp
• courgettes↗2

  cut into 'noodles' with a spiralizer, julienne peeler, or by hand

Step-by-step instructions

1. 1

   Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.

2. 2

   Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.