Oven Roasted Meatballs

500g pork mince

2 medium carrots, finely grated
1 medium onion, finely chopped
2 cloves garlic, crushed
1 medium egg, beaten
500g jar bolognese sauce
300g pasta
225g broccoli florets, cut info small florets
198g can sweetcorn, drained
115g petit-pois or peas
1 tablespoon olive oil

Directions

Preheat oven to 190C / 170C Fan / Gas Mark 5 / 375F.
Bring a large pot of water to the boil. Meanwhile, using a large bowl, mix the pork, carrots, onion, garlic and beaten egg. Season well with salt and pepper.
Shape the mixture into approximately 20 small meatballs and place in an ovenproof dish. Put the oven and roast for 20 minutes. Pour oven the bolognese sauce and return to oven to cook for another 10 minutes.
Meanwhile, boil the pasta. Add the broccoli florets for the last 4 minutes of cooking time, and the sweetcorn and petits-pois for the last 1 minute of cooking time. Drain well.
To serve, pile the pasta and vegetable into a large serving bowl, drizzle over the olive oil and season with black pepper. Serve with the roasted meatballs and sauce.

Alternatives

Use steak or turkey mince instead, or serve the meatballs on rice mixed with broccoli and peas instead of pasta.