Roasted saucy meatballs with veggie pasta

Go on, get your hands messy by making your own meatballs - it'll make your final delicious meal even more satisfying!

Serves: 4

What you need:

• 400g/14oz lean minced pork
• 2 medium carrots, finely grated
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 small egg, beaten
• 1 x 500g jar Dolmio Organic Sauce for Bolognese
• 300g/10 ½ oz pasta tubes
• 225g/8 oz, small broccoli florets
• 1 x 198g can sweetcorn, drained
• 115g/4oz frozen petit-pois or peas
• 1 tbsp olive oil

What you do:

1. Preheat the oven to 190C, 375F, Gas 5. Place a large pan of water onto the hob and bring to the boil.
2. In a large bowl mix together the pork, carrots, onion, garlic, beaten egg and season well with salt and freshly ground black pepper.
3. Shape the mixture into approximately 20 small balls and place in a gratin dish. Place in the oven and roast for 20 minutes. Remove the meatballs from the oven and pour over the Dolmio Organic Sauce for Bolognese. Return to oven and cook for a further 10 minutes.
4. Meanwhile, place the pasta into the pan of boiling water and cook as per packet instructions. Add the broccoli florets for the last 4 minutes of cooking time.
5. Add the sweetcorn and petit pois for the last minute of cooking time and drain well.
6. Pile the pasta and veggies into a large, warm serving bowl and drizzle over the olive and grind over a little black pepper. Serve with the roasted meatballs and sauce.

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