One-tray meatballs in tomato sauce

Ingredients:

Meatballs:

• 1 onion, finely diced
• 1 sprig fresh thyme, leaves picked
• 1 cup grated baby marrows or carrots (about 4, small)
• 1⁄2 cup (125ml) fresh breadcrumbs
• 1⁄2 cup (125ml) grated parmesan, plus extra for serving 
• 2 tsp (10ml) ground coriander
• 1 packet (500g) beef mince 
• Salt and milled pepper

Tomato sauce:

• Glug olive oil
• 2-3 cloves garlic, chopped
• 1 bottle (500ml) PnP tomato passata (tomato pasta sauce) 
• 500g cooked pasta or 250g cooked polenta, for serving 
• Fresh basil and grated peel of 1 lemon, for serving

Method:

1. Combine meatball ingredients and shape into golf ball-sized meatballs. 
2. Chill for 10 minutes.
3. Heat oil in an ovenproof pan and fry garlic until fragrant. Add passata and simmer for 2 minutes.
4. Remove from heat and place meatballs in sauce.
5. Bake at 180°C for 15 minutes, then turn meatballs over and bake for a further 15-20 minutes, or until sauce has thickened and reduced. 
6. Serve meatballs on a bed of pasta or polenta and sprinkle with extra parmesan.
7. Garnish with basil and lemon peel just before serving.