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Mushroom & Walnut Albondigas with Fresh Passata

Packed with nutrients and vitamins, this 25 minute meal is a creatively healthy take on the classic meat dish. Easy to make, these albondigas are the perfect dish to have after a long day of work or to serve at a dinner party alike!

NOTE: To make a more substantial meal, swap out the spiralled courgette for wholewheat pasta instead.

Serves two (makes 8 albondigas)

Takes 25 minutes (prep 15, cook 10/15)

1 cup of chopped mushrooms

2 cloves of garlic

1/2 cup of chopped walnuts

1/4 of an onion

1/2 tsp of oregano

1 tbsp of milled flaxseed

3 tbsp olive oil

1 sprig of rosemary or handful of basil

1 large or 2 medium tomatoes

1 tbsp of chilli oil

1 tbsp of tomato puree

2 medium courgettes

Preheat the grill to 180C.

Place the chopped mushrooms, half of the walnuts, garlic cloves, onion, oregano, flaxseed, 1 tbsp of olive oil and the leaves from the destemmed rosemary sprig, or the basil leaves, into a food processor, season to taste, and pulse until the ingredients have all mixed together into a mince.

Decant the mince into a mixing bowl and add the rest of the chopped walnuts and combine. Using a tablespoon to measure, make 8 albondigas by hand, rolling them between your palms, laying them on a lightly oiled baking tray when done.

Grill the albondigas for 10 - 15 minutes, turning them every few minutes, until they are well browned but not burnt. They will firm up slightly when they come out from under the grill.

While the albondigas cook, blend the tomato with the remaining olive oil and chilli oil, tomato puree, salt and pepper, until it forms a smooth sauce.

Spiralise the courgettes and serve with the passata, topped with the albondigas.

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