Directions

1. 1Prepare the Meatballs

   Heat a drizzle of olive oil in a frying pan over medium heat. Sauté the onion for about 5 minutes until soft, then add the garlic and cook for another minute. Allow to cool slightly.
   In a large bowl, combine the vegan mince, cooked onion mixture, breadcrumbs, plant-based milk, soy sauce, mustard, smoked paprika, onion powder, oregano, parsley, black pepper, and a pinch of salt.
   Mix until well combined, then let the mixture rest for 10–15 minutes.
   Shape into 8 medium meatballs.
   Heat a little olive oil in a large frying pan and brown the meatballs on all sides for 5–6 minutes. They do not need to be fully cooked yet. Transfer to a plate.

2. 2Make the Tomato Sauce

   In the same pan, heat the olive oil over medium heat.
   Sauté the onion for 4–5 minutes until softened.
   Add the garlic and cook for 1 minute.
   Stir in the tomato paste and cook for another minute to deepen the flavour.
   Add the chopped tomatoes, vegetable stock, oregano, basil, smoked paprika, and maple syrup.
   Simmer gently for 10–15 minutes, stirring occasionally, until the sauce has thickened.
   Season with salt and freshly ground black pepper to taste.

3. 3Finish the Dish

   Return the browned meatballs to the tomato sauce.
   Cover and simmer gently for 8–10 minutes, turning the meatballs halfway through so they become tender and absorb the flavours of the sauce.
   Warm the flatbreads in a dry pan or oven for a few minutes.
   Serve the meatballs generously spooned over with the homemade tomato sauce, garnished with fresh herbs and optional vegan Parmesan, alongside the warm flatbread.