Sausage meatball marinara

SERVES 2 PREP 15 mins COOK 15 mins EASY

Squeeze out the meat from 4 sausages and roll it into eight balls. Fry the meatballs in a little olive oil until golden all over. Add 300g passata, 1 tbsp tomato ketchup, 1 tsp fennel seeds, ½ tsp red chilli flakes and ½ tsp dried oregano. Bubble without a lid for 8-10 mins until the sauce thickens and the meatballs are cooked through. Season well. Heat the grill to high. Split 2 baked sweet potatoes and place them in a small foil-lined baking dish. Fill with the meatballs and their sauce, top with 50g grated cheddar or mozzarella and grill until the cheese melts (about 2 mins). Top with a pinch of chilli flakes.

GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day

PER SERVING 708 kcals • fat 36g • saturates 15g • carbs 65g • sugars 36g • fibre 12g • protein 23g • salt 2.0g