Meatball mac and cheese

The ultimate comfort food and the perfect dish for getting ahead and reheating in the oven when needed. A delicious family meal that is equally indulgent for a special occasion. Want to save time? Use ready-prepared meatballs for a speedy option.

Serves; 6

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

Meatballs

• 500g pork mince

• ½ tsp fennel seeds

• Pinch of smoked paprika

• Salt and black pepper

• Olive oil for drizzling

• Tomato Sauce

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 tbsp tomato puree

• 900ml passata

• 1 tsp caster sugar

• Salt and black pepper

Pasta

• 350g macaroni or other pasta shape

• 250g mozzarella cheese, grated

Method

• Heat oven to 200C/180C fan/gas mark 6.

• Place the pork mince in a bowl with the fennel seeds and paprika, and season with a little salt and pepper. Mix to combine then divide and shape the mixture into walnut-sized meatballs.

• Place the meatballs on a greased baking tray and drizzle with a little olive oil. Bake in the oven for 10-15 minutes until lightly golden. Turn halfway through cooking.

• To make the sauce, heat the olive oil in a large shallow casserole dish and sauté the onion and garlic for 2-3 minutes. Add the tomato puree, passata, sugar and season with salt and black pepper. Simmer gently for 10 minutes.

• Meanwhile, cook the pasta in a pan of boiling water according to packet instructions, then drain, reserving some water. Tip the pasta into the tomato sauce with the meatballs. Add a little of the reserved water to thin the sauce if needed. Scatter over the cheese and place the casserole dish back in the oven for 15-20 minutes, until the cheese has melted and the sauce is bubbling.

Nutrition per serving: 555kcal, fat 21g (of which saturates 9.1g), carbohydrates 53g (of which sugars 8.7g), protein 35g, fibre 3.9g

Makes: 20 balls

Ingred I ents

• 2 tbsp coconut oil, melted

• 3 tbsp xylitol or 1–2 tsp granulated stevia

• 220g nut butter (cashew, almond or peanut)

• 4 tbsp coconut flour

• 60g vegan vanilla or berry protein powder

• 1 tsp acai or goji berry powder (optional)

• 50g dried berries (cranberries, cherries etc.)

• Desiccated coconut, to coat