Beef Meatballs in Spiced Tomato Sauce

While the rice cooks, halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Grate the cheese. 

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

Season with pepper, then mix together with your hands.

Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs and peppers onto a large baking tray and drizzle the peppers with oil.

When your oven is hot, bake on the top shelf until the peppers are soft and 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.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the Mexican style spice mix and remaining garlic. Cook for 30 secs.

Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer for 3-4 mins.

When the meatballs and peppers are cooked, stir them into the sauce and simmer until thickened, 3-4 mins more. Add a splash of water if it gets too thick.