London - We all love a one-pot dish — barely any time spent washing-up — and these meatballs never fail to please.
Any leftovers can be kept in the fridge for three or four days and easily reheated in a saucepan or microwave, or can be frozen.
My daughters add ketchup; I prefer mine with hot chilli sauce. Either way, it’s great served on a pile of curly kale.
Take a pack of lean minced beef (or minced chicken or turkey for a healthier option). Mix with a handful of breadcrumbs, an egg, plenty of salt and pepper, a large pinch each of thyme leaves (fresh or dried) and mustard powder.
Now roll into ping pong-sized balls using wet hands to stop them sticking to you. Pop them in a rectangular casserole dish, into which you’ve already scattered a thin layer of long grain brown or white rice.
Pour over a jar of passata with garlic and onions (easily found in your local supermarket), refill the jar with hot water and add that, too. Grind more black pepper over the top along with a large pinch or two each of salt and sugar.
Cover with foil and bake for an hour at 180c, 350f, gas mark 4. Ta da! - Daily Mail