Method

Start by making your sauce by heating a big glug of olive oil in a large pot and adding your onion, garlic oregano and chilli. Don’t worry about how you’ve chopped the veg as you’ll be pureeing it. After a few minutes and when the onion has softened and become translucent add the can of tomatoes, passata and salt and pepper. Fill up the empty passata jar half way with water and add it to the sauce. Bring to the boil then reduce to a really low heat to gently cook away.

While that’s on, turn your oven on to 220 and line a baking tray with baking paper.

Now for the meatballs, make sure the carrot, onion, garlic and bread are chopped up as small as possible. Using your hands, combine all the ingredients in a big bowl then roll into golf balls and place on the lined baking tray. It doesn’t matter if it’s a bit crowded. Check that your oven has reached temperature then pop your tray in the hot oven. Put the timer on for 10 minutes.

In the meantime, using a stick blender, puree your tomato sauce (turn the heat off while you do this). Once smooth, turn the heat back on and keep over a very low heat.

Now the 10 minutes should be up. Plop all the baked meatballs into the tomato sauce and simmer for a further 10 before serving up with spaghetti and parmesan! These freeze really well but also keep in the fridge for a few days no worries.