Baked meatballs with hidden veggies

Ingredients

For the tomato sauce

2 tablespoons sunflower oil

1 onion, coarsely chopped

1 sweet potato, peeled, cut into pieces

2 cloves garlic, crushed

1 x 400g tin chopped tomatoes

2 tablespoons tomato puree

1 teaspoon dried oregano

1 bay leaf

salt and freshly ground black pepper

For meatballs

1 slice of bread, crust removed, torn into small pieces

4 tablespoons milk

1 small onion, finely grated

1 carrot, peeled, finely grated

1 courgette, grated finely chopped

500g / 1 lb 2 oz lean beef thin

1 large free-range egg yellow

100g / mozzarella or cheddar grated 3½oz

freshly ground black pepper

Method of Preparation

Preheat oven to 200C / 180C Fan / Gas 6.

Heat the oil in a large heavy saucepan, add the onion and sweet potato and simmer for 4-5 minutes, stirring occasionally, until onion begins to soften and brown. Add garlic and sauté for 1-2 minutes, stirring frequently.

Add remaining sauce ingredients and water 500 ml / 17 fl oz and mix well. Season with salt and pepper. Bring to a boil, then simmer for 18-20 minutes, stirring frequently, until vegetables are very tender.

Meanwhile, put the bread in a large bowl. Pour the milk and let stand for a few minutes until the bread soaked in milk.

Add onion and carrot. Squeeze excess moisture from zucchini and add the minced meat and egg yolk. Mix all ingredients until well combined. Season with pepper and mix again.

Filming in 24 balls, place them in the bottom of a shallow oven 3½ quarters two liters / refractory. Bake for 18-20 minutes or until lightly browned. Drain the liquid that has accumulated at the bottom of the box.

When the sauce is ready, remove the bay leaf. Using a hand blender, blitz the sauce until smooth.

Pour over meatballs and sprinkle with mozzarella cheese. Return to oven and bake for 20-25 minutes, or until cheese is melted and golden and sauce is bubbly. Serve immediately with cooked pasta, rice or mashed potatoes, even