For the veggie meatballs
2 tsp rapeseed oil, plus extra for greasing
1 tbsp beaten egg
1 tsp tomato purée
1 heaped tsp chili powder
½ tsp ground coriander
15g ground almonds
4 tbsp gluten free breadcrumbs
2 tsp chopped thyme leaves
For the zucchini spaghetti
2 large or 3 normal tomatoes, chopped
1 tsp balsamic vinegar
2 zucchini cut into 'noodles' with a spiralizer, julienne peeler, or by hand
Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm.
Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining zucchini spaghetti.
Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.
Recipe adapted from: Good Food