Beef Meatballs in Creamy Tomato Sauce

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, pop the meatballs and sliced pepper onto a large baking tray and drizzle with oil. TIP: Use two baking trays if needed.

Season the peppers with salt and pepper.

Bake on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the remaining garlic and cook for 30 secs, then pour in the tomato passata and water for the sauce (see pantry for amount).

Add the chicken stock paste and sugar for the sauce (see pantry for amount), bring to the boil and simmer until thickened, 8-10 mins.

Once the peppers and meatballs are cooked, add them to the sauce and stir to combine.