Veggie Meatballs

Directions

1. 1

   Preheat the oven to 180°C fan / 390°F. Line a large baking tray with baking parchment. Place the dried mushrooms in a small bowl, cover with boiling water and set aside.

2. 2

   Warm the olive oil in a large frying pan set over medium heat, add the garlic and cook for 3–4 minutes until golden. Add the onion and a pinch of salt, cook for 15–20 minutes until softened. Transfer to a food processor along with the remaining veggie meatball ingredients; blitz until you have a coarse paste that holds together.

3. 3

   Scoop out a tablespoonful of mixture at a time, shape into a ball and place evenly spaced apart on the baking tray. Place the tray in the oven and cook for 25–30 minutes until crisp on the outside.

4. 4

   For the tomato sauce, warm 2 tablespoons of olive oil in a pan. Add the garlic and chilli flakes (if using), cook for 3–4 minutes until golden. Pour in the tomatoes, basil and maple syrup, and simmer for 20 minutes until reduced by half; season generously.

5. 5

   Cook the pasta according to packet instructions until al dente. Drain, transfer to the tomato sauce and toss together. Gently stir in the meatballs, drizzle with olive oil and serve.