Cheesy Baked Meatballs (Vegetarian)

Brown the meatballs in your preheated oven for 10 minutes at 395F / 200C.
10 vegetarian meatballs
Meanwhile, begin making the tomato sauce. Heat your oil in a skillet/oven-proof pan and add the diced onion and red peppers. Saute for 5-6 minutes until they’re beginning to soften.
1 tablespoon olive oil, 1 onion, 1 red pepper
Add the garlic and cook for another minute.
2 garlic cloves
Add the seasonings, stir into the vegetables, then add the balsamic vinegar.
1 teaspoon dried basil, 0.5 teaspoon smoked paprika, 0.5 teaspoon oregano, Salt and pepper, 1 tablespoon balsamic vinegar
Tip in your drained white beans, the chopped tomatoes, and water. Stir everything together and simmer for 10 minutes.
400 g canned chopped tomatoes + 150ml water, 400 g cannellini beans
Nestle the meatballs into the sauce, then top with the shredded fresh mozzarella.
90 g fresh mozzarella
Pop the pan back in the oven for another 10-15 minutes until the cheese is melted and turning a lovely golden brown.
Remove the pan from the oven and top with the basil leaves and chilli oil if using.
6-8 fresh basil leaves, 1 tablespoon chilli oil
Serve with crusty bread to mop up the sauce!