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- Serves 4
- 1 red onion, peeled and quartered
- 1 courgette, washed and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 1 egg
- 1 heaped tsp smoked sweet paprika
- 2 cloves garlic, peeled and roughly chopped
- 2 tbsp tamari
- Zest and juice of half a lime
- Salt and pepper
- Tomato sauce1 small white onion, peeled and finely chopped
- 4 cloves garlic, crushed
- A splash of olive oil
- 1 x 400g tin chopped tomatoes
- 1/2 tin anchovies (about 10 anchovies)
- Big bunch fresh thyme
Preheat an oven to 180 degrees/gas 4. First, make the "meatballs". Start by blitzing the onion, courgette and carrot on pulse in the food processor till they reach a crumb-like consistency. Add the egg, paprika, lime zest and juice, tamari and garlic, and season well. Using your hands, shape the mixture into about 20 golfball-sized balls.
Line a baking tray with parchment paper, grease it, arrange the balls on top and place in the fridge to chill for at least half an hour.
While they are chilling, make the tomato sauce. Start by sauteeing the onions and garlic in the olive oil until soft – about five minutes over a medium heat. Add the tomatoes, thyme and anchovies, stir well and simmer for about 10 minutes, until cooked. Season to taste.
When the balls have firmed up in the fridge, put them in a gratin dish. They are delicate, so go gently. Feel free to drizzle with a little more oil. Bake them for about 20 minutes before carefully spooning over the tomato sauce and returning them to the oven for a further 10-15 minutes.
On day two, I topped them with cheese to encourage little monsters to eat them.
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