1

To make the sauce, mist a pan with cooking spray, add the onion and fry over a medium heat for 6-8 minutes until slightly softened. Add the garlic and cook for 1 minute.

2

Add the tomatoes, oregano, chilli flakes, tomato purée and balsamic vinegar. Season to taste, add a splash of water and simmer for 45 minutes to 1 hour, stirring regularly, and adding more water if it gets too thick.

3

Meanwhile, make the veggie meatballs. Mist a small frying pan with the cooking spray, add the onion and pepper, then fry over a medium heat for 10 minutes, stirring regularly, until softened. Set aside to cool. Blitz the kidney beans with the breadcrumbs, egg, and paprika in a food processor until fairly smooth. Transfer to a bowl and stir through the oregano and the cooled onion and pepper mixture. Season well.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Shape the bean mixture into 12 equal balls and place on a lined baking sheet, then bake for 30-40 minutes until crisp and lightly browned.

5

Just before the meatballs are done, put a large frying pan over a high heat and mist with cooking spray. Add the courgetti, then season and cook for 3-4 minutes, stirring, until just softened.

6

Stir the tomato sauce through the courgetti and divide between 4 bowls. Top with 3 veggie meatballs per person and serve garnished with the basil.