Serves 4

Cal per serving: 336

Gluten free: Vegetarian

3 tablespoons gluten free breadcrumbs

1⁄3 cup Parmesan, grated

1⁄2 cup goat’s feta

1 zucchini, grated

1 carrot, grated

400g chickpeas, cooked

1 large egg

1 teaspoon Italian herbs

Salt and pepper

For the sauce

1 onion

2 garlic cloves

2 red capsicum, roasted and sliced

1 tablespoon olive oil

300g passata

Place breadcrumbs, cheeses, zucchini, carrot, chickpeas, egg, herbs and seasoning into food processor. Pulse until well blended.

Roll mixture into meatballs and shallow fry until golden.

Remove from pan and set aside.

In a separate pan, fry the onion and garlic until softened.Add the roasted capsicum and passata and simmer for about five minutes. Add meatballs to sauce and cook for a further five minutes.

Serve with zoodles and leafy greens on the side.