Garlicky Pork 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, water and salt for the breadcrumb (see ingredients for both amounts).

Add the pork mince to the bowl and season with pepper, then mix together with your hands.
Roll the mince into even-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs and peppers onto a large baking tray and drizzle 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, 8-10 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 remaining garlic and Mexican style spice mix and cook for 30 secs.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see ingredients 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.