Meatballs are always handy to have in the freezer so it's a good idea to make a double batch and freeze half.
We add some pork mince into the mix, along with beef, as you need a bit of fat in there so the meatballs don’t become too dry.
Mince beef 1kg
Mince pork 1kg
Dijon mustard 100g
Cumin powder 10g
Parsley chopped 10g
Onions (diced) 150g
Garlic 1 clove
Thyme small bunch
Tomato passata 1.5 litres
Salt & pepper to taste
Olive oil 2 tbsp
Basil leaves & lemon peel to garnish
·Mix all ingredients together and form into medium size rounds. Pan fry till brown. Place into a suitable ovenware dish.
·Add onions, garlic, thyme and lemon zest with a dash of sunflower oil to a heavy based pot and cook till lightly coloured. Add the tomato passata and bring to the boil. Once boiling reduce to a simmer and allow to cook for 15 mins.
·Slice the aubergine and toss in olive oil. Place on a preheated grill pan and char on both sides until cooked. Dice and add to the sauce.
·Pour sauce over the meatballs and cook in a preheated oven at 180c / gas mark 4 for 15 minutes. Allow to cool completely before freezing. Once defrosted, reheat in the oven until piping hot again. Garnish with basil leaves and lemon peel.