Canellini Bean 'Meat'balls in an Italian Tomato Sauce

There's nothing like meatballs on big fat fettuccine, smothered in a herby pasta sauce. And these vegetarian 'meat'balls are so incredibly tasty you won't even miss the meat. Better yet, the whole family is bound to love them.

Serves 4 - 6

Ingredients:

Meatballs

• 1½ cans of cannellini beans, drained and rinsed

• 1 red capsicum, roasted and skins peeled, roughly chopped

• ½ onion, peeled and finely chopped or grated

• 2 garlic cloves, peeled and finely chopped

• 1/4 cup fresh Italian parsley, chopped

• 1½ tspns dried oregano

• 1 egg (replace with vegan alternative if needed)

• ½ cup cornflour

• ½ tsp salt

• ½ tsp freshly cracked black pepper

Italian Tomato Sauce

• 1 tblspn olive oil

• 2 garlic cloves, peeled and finely chopped

• 400g tomato passata sauce

• ½ cup fresh basil, chopped OR 2 tspns dried basil

• 1 tspn dried oregano

• 100g water

• 2 tspns maple syrup or sugar

• salt to taste

• freshly cracked black pepper

• 500g packet of dried fetuccine

• parmesan cheese to serve, omit for vegan option

Method:

To make the Italian Tomato Sauce, heat oil in a saucepan and cook garlic for 1 minute, or until just browning. Add remaining ingrediants, bring to a boil, and then turn down to a gentle simmer. Cook for 20 minutes, stirring occasionally.

In a food processor, combine the beans and roasted capsicums. Blend until chopped, but not completely pureed.

Transfer to a medium-sized bowl with the onion, garlic, parsley, oregano, egg, cornflour, salt, and pepper, and stir to combine.

Using 2 tblspn, sized portions, roll 'meat'balls between the palms of your hands and set aside.

Heat vegetable oil in a pan and fry balls until brown on all sides. Add to pasta sauce and serve with cooked fetuccine, extra fresh basil, and parmesan.

Enjoy!

The Enchantress