A saucy number

Meatballs no flash in the pan

Meatballs are an often requested dinner in our house. This baked version is revolutionary as there is no browning required on the stovetop. Simply mix, roll and bake. Serve these alongside my flash-in-the-pan broccoli, which is my go-to way to cook the cruciferous veg’.

Baked meatballs with tahini sauce

These meatballs are mildly spiced with Persian-inspired flavours and served with a creamy tahini sauce.

If you don’t have tahini on hand, serve without it or top with crumbled feta.

Baking the meatballs in the oven works a treat, with the key being a high heat and adding the tomato passata once the meatballs have sealed in the oven heat.

Preparation time: 20 minutes Cooking time: 35 minutes Serves 4

Meatballs

500g premium beef or lamb mince

1 carrot, grated

Handful finely chopped coriander or parsley

1 egg, beaten

1⁄3 cup rolled oats (choose the smaller porridge oats) 1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika pinch of chilli flakes

1⁄2 teaspoon salt

1 tablespoon extra virgin olive oil

400g tomato passata or 400g can chopped tomatoes

Tahini sauce

3 tablespoons tahini

Juice of half a lemon

About 1⁄3 cup water

Small clove of garlic, finely chopped (optional) 3 tablespoons chopped parsley

Pinch of salt

Preheat the oven to 210C (fan 190C).

In a mixing bowl combine the mince, carrot, herbs, egg, oats, spices and salt. Use your hands or a spoon to thoroughly combine. Check seasoning by making a small pattie and cooking it in a hot pan until brown on both sides. Taste, then adjust the mixture with extra salt if needed.

Roll the meatball mixture into small walnut-sized balls. Arrange in an oven dish in a single layer with a little space between each. I used a 30cm cast iron frying pan.

Drizzle the meatballs with olive oil and place the dish into the oven. Bake for 15 minutes until the meatballs are sealed. There will be some cooking liquid in the base of the pan at this stage.

Pour over the passata or chopped tomatoes and return to the oven for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.

While the meatballs are cooking, make the tahini sauce. Combine the ingredients in a bowl and mix well, adding an extra splash of water if required to loosen. Check the taste, and adjust with extra lemon juice or salt if needed.

Serve the hot meatballs with the tahini sauce on the side, accompanied by broccoli and cooked quinoa or rice to soak up the sauce.