Smoky Spanish-Style Vegan Meatballs

Method

1. Preheat the oven to 180°C / 356°F fan-assisted. For the meatballs, first add the beans and garlic to a food processor, along with the oats, walnuts, soy sauce, pinches of salt and pepper, cayenne pepper, smoked paprika and oregano. Pulse a dozen or so times until the mixture is combined, but avoid turning it into a mulch.
2. Roll the mixture into 16 evenly-sized balls and transfer them to a tray. Brush each ball with olive oil, bake in the oven for 20 minutes, then remove the balls and leave them to rest on the side.
3. Meanwhile add 2 tbsp of olive oil to a large pan on a medium heat. Then add the onion and fry for 5 minutes. Add the garlic to the pan, along with the smoked paprika and pinches of salt and pepper. Fry for 2 minutes. Next add the passata and granulated sugar. Stir, bring the sauce to a gentle boil, then lower the heat and simmer with the lid on for 30 minutes, stirring occasionally. The sauce will be ready when it has thickened slightly and the sauce is no longer bitter. If necessary, cook the sauce for an extra 5-10 minutes with the lid off.
4. When the sauce is ready, add the meatballs, turn the heat down and gently stir them into the sauce. Serve with chopped fresh parsley and freshly ground black pepper, alongside some crusty bread.