200 g/7 oz/ 2 cup vegan mince balls
50 g/1 1/4 oz /1/2 cup vegan Parmesan cheese, finely grated
1 tsp dried oregano
1 lemon, zest only
25 g/1 oz sun- dried tomatoes, chopped
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tsp chilli flakes
125 ml 4 1/2 fl oz/ 1/2 cup cooking red wine
400 g/1/4 oz / 2 cups canned plum tomatoes, chopped
Small bunch of basil leaves, chopped
160 g/ 5 1/2 cup mozzarella vegan cheese, grated
1. Preheat the oven to 200° C/180°/C fan/400°F/Gas 6.
2.Place the first seven ingredients in a large mixing bowl. Using your hands to mix all ingredients to combine and set aside.
3. Heat half the oil in a saucepan over a medium heat. Add the onion and pepper cook for 5 minutes until softened. Add the garlic and chilli and cook for a further minute.
4.Turn up the heat and add the wine. Allow to reduce by around half before turning the heat back down and adding the tomatoes and juice. Cook for 8-10 minutes or until the tomatoes starts break down. Add half the basil and season.
5.Heat the remaining oil in a large frying pan and cook the meatballs until crisp and browned.
6.Transfer the meatballs to an ovenproof dish and pour the sauce. Top with the grated mozzarella cheese, remaining basil leave and season.
7. Bake in the oven for 30 minutes until the cheese has melted and served.