Dice the onion and garlic and cook in a pan with olive oil on medium heat.
Then add the dried Italian herbs, garlic powder and balsamic vinegar and stir together cooking to let all the flavours come through for a few minutes.
In a blender, add the drained and rinsed black beans, oats, salt, pepper, kale leaves and the onion mixture. Blend by pulsing until the kale is fine and the meatball mixture easy to roll into balls. Do not add liquid. Roll the balls with your hands the size of golf balls and leave to the side.
Before cooking the meatballs, heat some water in a large pot to cook your pasta following the packet instructions.
In the same pan as the one you used for the onions, add a tiny bit of olive oil and cook the rolled meatballs. Leave the meatballs to cook on each side for about 1-2 minutes or until they get a bit of colour.
Once cooked add the passata or pasta sauce and leave to simmer on low heat.
When the pasta is ready, drain and add to the meatballs and sauce. Combine together and serve.
Top with fresh basil or vegan parmesan.