Beef Meatballs in Spicy Cajun Leek and Tomato Sauce

Meanwhile, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince, half the garlic and half the Cajun spice mix (add less if you'd prefer things milder).

Season with pepper and mix together with your hands.

Roll into even-sized balls, 5 per person, then pop them onto on side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the broccoli to the other side of the meatball tray. Drizzle the broccoli with oil, season with salt and pepper and  toss to coat. 

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

If you'd prefer to boil your broccoli, boil it in step 5 for 3-4 mins, until tender, while the sauce simmers.

Meanwhile, grate the cheese.

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Next, add the remaining garlic and cook until fragrant, 30 secs.

Stir in the passata, chicken stock paste, water for the sauce (see pantry for amount), a pinch of sugar and the remaining Cajun spice mix (add less if you'd prefer things milder). 

Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.

Meanwhile, 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).

Mash until smooth, then mix in the cheese and season with salt and pepper. Cover with a lid to keep warm.

When the meatballs are cooked, stir them into the sauce and simmer for 1 min. Remove from the heat and season with salt and pepper.