Beef Meatballs in Smoky Tomato Sauce

In a large bowl, combine the grated garlic, dried oregano, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. 

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Reduce the heat to medium, add the Mexican style spice mix and stir-fry for 30 seconds. 

Add the passata, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When the meatballs have cooked, stir them into the sauce. 

Stir the smoky base paste into the sauce. Taste and season with salt and pepper if needed.