This went down an absolute storm when we first had it, and continues to this day – it’s sweet, comforting and packed with veg (unseen to the untrained eye!)
Ingredients
Sauce
1 sweet potato (peeled and chopped)
1 golden beet (peeled and chopped – this is an optional extra, we had some in our delivery this week)
1 onion (chopped)
3 garlic cloves (chopped)
400g passata
1 cup of stock/water
Glug of balsamic vinegar and a pinch of salt and pepper
100g grated cheese for the top (optional)
Meatballs
1 grated carrot
1 grated courgette
500g mince
1 egg yolk
1/2 cup of flour (we used oat flour by whizzing up some oats!)
Equipment
Saucepan
Blender
Bowl
Food processor
Allergens
Dairy (optional)
egg
Directions
Preheat the oven to 170c (180c non fan assisted)
To make the sauce fry the sweet potato, beet, onion and garlic in some oil for 5-10 mins until softened - don’t worry about how you chop the veg, it all gets blended at the end!
Add the rest of the sauce ingredients (apart from the cheese), pop a lid on the saucepan and simmer for 20-30 mins
To make the meatballs mix all of the ingredients in a bowl with your hands, roll into 16-24 balls (depending on how big you make them!) and bake for 15 mins
When the veggies in the sauce are really soft either transfer it to a food processor and blitz or use a hand blender (being careful as the sauce will be super hot!)
Pour the sauce over the top of the meatballs, sprinkle with grated cheese and bake for 20 mins!
