350g/12oz organic minced pork or beef 100g (3½oz) organic medium carrots, grated 1 garlic clove, crushed 2 lemons, zest only 50g (2oz) chopped sun-blush tomatoes 2tbsp chopped parsley 75g (3oz) fresh white organic breadcrumbs 1 small organic egg, beaten 2tbsp olive oil 2 aubergines, diced 2tsp smoked paprika 350g (12oz) tub fresh tomato sauce 200ml (7floz) red wine 350g (12oz) noodles or favourite pasta
Method:
1. Preheat the oven to 200C, 400F, gas mark 6. 2. In a large bowl mix together the pork or beef, carrots, garlic, lemon zest, tomatoes, breadcrumbs, egg and season well with salt and freshly ground black pepper. 3. Shape the mixture into approximately 12 small balls and place in a roasting tin. Place in the oven and roast for 20 minutes. 4. Heat the olive oil in a non-stick frying pan and add the aubergines, cook for 5 minutes. Stir in the paprika and cook for 30 seconds. Stir in the tomato sauce, red wine and simmer gently for 5 minutes. 5. Meanwhile, cook the noodles or pasta in a pan of boiling water as per packet instructions. 6. Pile the noodles or pasta into warm serving bowls and drizzle over a little extra olive oil. Top with the roasted meatballs and sauce. Sprinkle over some shredded basil. Serve straight away.
Go to What to Buy for details about organic dairy products.
