Beef and quinoa meatballs with tomato sauce
These are a more or less classic meatball, with a bit of apple for sweetness, carrot for extra veg and quinoa because, well, everyone needs their Andean superfoods. Maybe not such a classic meatball, in point of actual fact.
We mix them with egg, Parmesan and tomato puree and roll them into balls ready to cook in the oven at home. Rather than tossing them through tomato sauce, we're dishing them up as 8 meatballs with the sauce in a separate sachet.
DEFROSTED: place in the oven for 10 minutes, pour over the tomato sauce and cook for a further 5 minutes
FROZEN: defrost the sachet of sauce in a bowl of warm water, place the tray of meatballs in the oven for 20 minutes, then pour over the tomato sauce and cook for a further 5 minutes.