Ingredients

For the Red Pepper & Tomatoes

1 tbsp olive oil
1 large red pepper de-seeded and sliced
3-4 tomatoes cut into eighths
3 tbsp tomato puree mixed into 150ml water

For the balls

1 pack tofu mince
1 small onion grated
1 egg beaten
fresh bread crumbs (made from 3-4 slices)
1 tbsp fresh parsley chopped
¼ tsp chilli flakes (add more if you like it hotter)
1-2 tsp mild curry powder

Spicy Meatballs

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Serves 2-3
3/5 difficulty
45-50 minutes 45-50 min

This is a delicious recipe that can be made vegan if required.

Method

1. Pre-heat oven to 200°C/400°F/gas mark 6, drizzle the olive oil into the bottom of a roasting dish and add in the red peppers and tomatoes cook for 15-20 minutes whilst you prepare the balls.
2. Combine all the ball ingredients with sufficient breadcrumbs so that the mixture forms into balls. This mixture makes about 10 balls (golf ball size)
3. Add the balls to the roasting dish with the peppers and tomatoes, pour over the tomato puree mixture and cook for a further 30 minutes.

To make a Vegan version
1. Mix 80g of quick cook polenta with 210ml water add in the remaining ball ingredients omitting the breadcrumbs and egg. The mix may need extra curry powder and chilli flakes as the polenta has a stronger flavour than the breadcrumbs.
2. Form into balls and cook as per the recipe.