Meatless Meatballs 

• 1 block (200g) firm tofu, crumbled
• 1 small, finely diced onion
• a handful cilantro, chopped
• a handful mint, chopped
• 1 inch ginger piece, finely chopped
• 2 tablespoon tomato paste 
• 3 - 4 Tablespoon flour  (use chickpea flour for gluten free option)
• Salt & Pepper to taste

For sauce 

• 2 Tablespoon Tomato Paste
• 1 tablespoon Ketchup
• 1 teaspoon chilli flakes (as use as spicy as you like)
• 1 tablespoon Balion coconut syrup (light or dark)
• 2 tablespoon Balion Coconut Flower Amino (use flavours as per choice)
• 1-2 tablespoon of water 

Mash and combine well tofu, onion, cilantro, mint, ginger, tomato paste & flour. 
Shape the mixture  into 8-10 balls.
Pan Fry with little oil till golden brown. 
Then to make them firm bake at 180°c for 12-15 mins

Combine all the ingredients of sauce in a saucepan on medium heat until thickened.

Toss the baked meatballs in the sauce.

These meat (less) balls can be stored after baking in the freezer for up to 3 months.