For the sauce:

• 2x400g cans of chopped tomatoes
• 1 large red onion, finely diced
• 1 garlic clove, finely diced
• 0.5 red chilli, finely chopped
• 1 tbsp balsamic vinegar
• a pinch of sea salt
• rapeseed oil spray

For the meatballs:

• 1 slice wholemeal bread, blitzed into breadcrumbs
• 255g packet of Heck and the beet goes on plant-based sausages
• 4 fresh large sage leaves, finely chopped

Place the sausages in a bowl, and mash with a fork. Add the chopped sage and breadcrumbs and mix together - you may need to use your hands for this!

In a heavy based frying pan spray a little oil on the base of the pan and fry the onion, garlic and chilli until softened.

Add the chopped tomatoes and stir in the balsamic vinegar and sea salt.‍

Bring to the boil then reduce to a gentle simmer and add the meatballs. Cook for 10 minutes, then turn over the meatballs and cook for a further 10 mins.‍

Great served with pasta, rice or jacket potatoes!

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