Smoky Spanish-Style Vegan Meatballs

Instructions

1. Preheat the oven to 180°C / 356°F fan-assisted.
2. For the meatballs, first drain and rinse the black beans, then peel the garlic cloves. Add both to a food processor, along with the oats, walnuts, soy sauce, pinches of salt and pepper, cayenne pepper, smoked paprika and oregano. Pulse a dozen or so times until the mixture is combined, but avoid turning it into a mulch.
3. Next roll the mixture into 16 evenly-sized balls and transfer them to a tray. Brush each ball with olive oil, bake in the oven for 20 minutes, then remove the balls and leave them to rest on the side.
4. Meanwhile start making the sauce by peeling and dicing the onion. Add 2 tbsp of olive oil to a large pan over a medium heat. As soon as the oil is hot, add the onion and fry for 5 minutes.
5. Meanwhile peel and dice the garlic cloves. Then add them to the pan, along with the smoked paprika and pinches of salt and pepper. Fry for 2 minutes.
6. Next add the passata and granulated sugar. Stir, bring the sauce to a gentle boil, then lower the heat and simmer with the lid on for 30 minutes, stirring occasionally.
7. The sauce will be ready when it has thickened slightly and the sauce is no longer bitter. If necessary, cook the sauce for an extra 5-10 minutes with the lid off. When it’s ready, add the meatballs, turn the heat down and gently stir them into the sauce.
8. To serve the meatballs, top with chopped fresh parsley and freshly ground black pepper, and serve alongside some crusty bread. Best served immediately.