Smoky Pork Meatballs Traybake Recipes

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

Steps:

• Tip the pork into a large bowl with the breadcrumbs, parsley, chilli flakes, egg yolk, 1 tsp of salt and some black pepper. Knead everything together for 5 mins to tenderise the meat. Divide the pork mix into 12 large balls, weighing for accuracy if you like. Chill until ready to use.
• Heat the grill to its highest setting. Put the peppers whole on a baking sheet and grill for 20-25 mins, turning halfway, until blackened and blistered. Set aside to cool a little.
• Meanwhile, make the sauce. Heat 2 tbsp of the oil in a large casserole or saucepan over a low-medium heat, add the onion and fry gently for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min. Stir through the tomatoes and sugar, and simmer uncovered over a low heat for 10 mins. Season to taste.
• Heat the remaining oil in a large, non-stick frying pan over a medium heat. Add the meatballs and fry for 5 mins, turning regularly, until evenly golden brown.
• Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a medium casserole dish. Peel the skin off the cooled peppers, deseed and slice into strips. Add the sliced peppers to the dish with the meatballs and pour over the tomato sauce. Sprinkle over the cheese and bake for 15-20 mins until the meatballs are cooked through and the cheese is bubbling. Serve with pasta, wedges or rice.

Steps:

• Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
• Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
• Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.