Ingredients

For the meatballs:

• 250g vegetables (such as; carrot, broccoli, red pepper, sweet potato, onion, etc.)
• 250g lamb mince
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 egg
• 1 cup flour

• 1 onion, chopped
• 1 clove garlic, chopped
• 400g passata
• 2 tbsp tomato puree
• 30 ml olive oil
• Pinch sugar and salt
• Black pepper
• 1 tbsp dried oregano

• Rustic bread 
• Fresh parsley, chopped for garnish

Tools

• MultiPro Go Super Compact Food Processor

Method

1. Start with the sauce; fry the onion for a few minutes in a little olive oil until softened, then stir in the garlic and after 30 seconds, add the passata, oregano, black pepper, tomato puree, a pinch of sugar and about 200ml water.
2. Simmer on a medium/high heat until the sauce is reduced by a third and is rich and glossy.
3. While the sauce is simmering, make the meatballs. Roughly chop the vegetables to fit inside the food processor and pulse them to a coarse consistency.
4. Decant the vegetable mixture into a sieve over a bowl and squeeze out as much moisture from the vegetables as possible (pour the juice into the tomato sauce). Return the vegetables back to the food processor along with the mince meat, a tablespoon of flour, paprika, ground cumin and egg along with some salt and pepper and pulse a few times till incorporated, then stop (don’t over mix it).
5. Remove the mixture from the machine, and roll it into ping-pong-sized balls dust in the flour.
6. Heat a frying pan with a splash of oil and fry the meatballs on high heat for a few minutes on each side to give them a deep brown colour. Once done, place the meatballs into the tomato sauce to finish cooking (about five minutes).
7. Remove from the heat and leave to rest for a few minutes before serving. Serve on rice or with chunky bread, and finish with a drizzle of olive oil and chopped parsley.