- 900g pork mince
- 140g breadcrumbs
- 1 tbsp caraway seeds
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 750g carrot, peeled and halved lengthways, or quartered if they're really big
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 tbsp olive oil, plus extra for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 onions, whizzed to a paste in a food processor
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- good chunk ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 680g bottle passata
- 2 x 400g cans chopped tomatoes
- 2 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 200g pack feta cheese, crumbled
- small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 220C/200C fan/gas 7. Mix the pork, 50g of the breadcrumbs, caraway seeds, egg and half the cumin with 2 tsp salt and lots of pepper. Roll into about 30 meatballs and put into a large non-stick roasting tin. Put the carrots into another roasting tin. Split the oil between the two, and gently toss to coat. Roast for 30-40 mins, shaking the tins halfway (and swapping between shelves if you need to), until golden and cooked through.
Meanwhile, fry the onion, ginger and remaining cumin in a drop more oil for a few mins in a large pan, stirring constantly. Stir in the passata, chopped tomatoes, sugar and some seasoning, then simmer for 15 mins.
Divide the meatballs and carrots between baking dishes or tins and spoon over the tomato sauce. Mix the remaining breadcrumbs with the feta, parsley and some seasoning. Set aside any portions for freezing now, and sprinkle feta crumbs over any portions to be cooked immediately.
To eat now, reduce the oven to 200C/180C fan/gas 6 and bake for 20 mins until crumbs are golden and everything is piping hot. Or follow the tips for freezing below, then defrost portions, finish assembling and bake at 180C/160C fan/gas 4 for 30-50 mins until everything is piping hot and bubbling – the cooking time will depend a bit on the portion size you are baking.
Keeping the crumbs crispyTo make sure that the topping doesn’t go soggy, freeze the crumbs in separate freezer bags. Then once the dishes of meatballs (and the crumbs) have defrosted, assemble and bake as above.