These meatballs sum up what's best about Sicilian food, with all the sunshine-y flavours of the Med and an unexpected Moorish twist. We're making our meatballs with beef mince, flavoured with Parmesan, lemon zest, herbs, toasted almonds and currants soaked in balsamic vinegar. We roast them in the oven to keep them tender and then dish them up in an oven-ready tray before blanketing them in a lightly spiced, tomato-based sauce, scattered with basil, mozzarella and more Parmesan. 

Beef mince, currants, balsamic vinegar, semi-dried tomatoes, almonds, Parmesan, lemon zest, parsley, breadcrumbs, garlic, anchovies, flaked chilli, basil, mozzarella, olive oil, onion, tomatoes, oregano, salt.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK SMALL: Remove the plastic film, cover with foil and place in a preheated 180C oven for 20 (from defrosted) to 40 minutes (from frozen), then uncover for a final 10 minutes or until the dish is heated through and the cheese is melted and bubbling.

TO COOK LARGE: Remove the plastic film, cover with foil and place in a preheated 180C oven for 30 (from defrosted) to 60 minutes (from frozen), then uncover for a final 10 minutes or until the dish is heated through and the cheese is melted and bubbling.

DEFROST INFORMATION: May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and cook and consume within 48 hours.

Cooking instructions are guidelines only.  Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.