Pork Meatballs in Cajun Tomato Sauce

While the potatoes cook, peel and grate the garlic (or use a garlic press). Halve any large broccoli florets.

Pop the panko breadcrumbs, half the garlic and half the Cajun spice mix into a medium bowl (add less if you don't like heat).
Add the water for the breadcrumbs (see ingredients for amount) and mix together. Add the pork mince, season with the salt for the meatballs (see ingredients for amount) and pepper. Using your hands, mix everything together until very well combined.
Shape the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs and broccoli onto a large baking tray. Drizzle with oil.
Bake on the top shelf of your oven until the meatballs are browned and cooked through and the broccoli is crispy, 10-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the remaining garlic and cook until fragrant, 30 secs.
Stir in the passata, remaining Cajun spice mix, chicken stock paste, a pinch of sugar (if you have any) and water for the sauce (see ingredients for amount). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.
When the meatballs are cooked, add them to the tomato sauce and simmer for 2-3 mins.