Albondigas Style Meat-Free Balls in Tomato Sauce

To create the albondigas, break up the plant-based burgers into a large bowl and combine with the remaining Mexican style spice mix. Season with salt and pepper.

Using your hands, shape the mixture into balls, 2 per person.

When the potatoes have 12-14 mins remaining, place the albondigas balls onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins.

Roughly chop the parsley (stalks and all).

Halve the baby plum tomatoes. 

When the potatoes have 2-3 mins remaining, place a small saucepan on medium-high heat (no oil).

Add the fresh tomato sauce and smoked paprika and stir to warm through, 2-3 mins.Season with salt and pepper.

In a large bowl, combine the red wine vinegar with the sugar and olive oil (see pantry for both). Season with salt and pepper.

Add the baby leaves and tomatoes, then toss to coat.

Once the potatoes have finished roasting, drizzle over the honey and toss to glaze the potatoes.