Process the veggies one by one in a food processor, make sure they’re fine enough but careful about processing too much they will become a wet mess. Then mix all the above ingredients together and roll into balls.
Cool the meatballs in batches with some olive oil. Careful don’t mix them a lot so they keep their shape. Then remove the meatballs, fry the minced garlic and chili flakes (if using) for a minute in the oil and then add the passata.
Get what’s stuck in the bottle by adding a cup of water and shaking. Add that water to the pan. Season the sauce with balsamic vinegar, salt, and pepper. Then add all the meatballs and bring to a boil. Simmer for 15 minutes.
Add al dente pasta and pasta water if needed. Cook for a couple of minutes and you’re done. Sahtein.
