MEATLESS MEATBALLS

THESE veggie versions have the same lovely comforting mouth-feel as the meaty kind. The family will love ’em!

SERVES 4

249 calories per serving; 337 calories with sauce Prep: 25 minutes. Cooking time: up to 50 minutes.

Cook 100g brown lentils according to the packet instructions and set them aside in a bowl. If using ready-cooked lentils, use 250g. Preheat oven to 200C/Fan 180C/Gas 6. Heat 1 tbsp olive oil in a frying pan and add 1 small chopped onion and 1 medium carrot, grated. Cook over a low heat until the onion has softened, then add 100g spinach or chard, washed and finely shredded. Cook until the greens have wilted.

Add 1 garlic clove, finely chopped, and cook for another minute, then add 1 tsp cumin, ½ tsp cinnamon and ½ tsp cardamom. Season with salt and pepper.

Add 50g breadcrumbs, 25g pine nuts lightly crushed, zest and juice of 1 lemon and 2 tbsp finely chopped parsley to the bowl with the lentils, then the cooked vegetables. Stir in 1 egg. Form the mixture into 12 balls of about 40g each and arrange them on a baking tray. Bake for 10-12 minutes until lightly brown.

To make the tomato sauce, heat 1 tbsp olive oil in a large saucepan. Add 1 large onion, finely chopped, and soften. Add 3 garlic cloves, finely chopped, and cook for another minute or so. Add two 400g cans of tomatoes and 200ml red wine, 1 tsp dried oregano and a pinch of cinnamon. Pour in 100ml of water, then season. Bring the sauce to the boil, then turn down the heat to a simmer and cover pan. Cook for 30 minutes, then take the lid off the pan. Continue until thickened.

Finely chop a small bunch of parsley. Put the sauce in a large, shallow flameproof casserole dish or a deep frying pan and stir in 1 tbsp harissa paste, some parsley and a squeeze of lemon juice. Add the lentil and spinach balls in a single layer. Cover and heat on the hob for a few minutes until everything is piping hot.