Step 1

Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls.

Step 2

Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.

Step 3

Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.

Step 4

Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.