Italian Pork Meatballs & Tomato Sugo

While the veggies are cooking, combine the pork mince, garlic & herb seasoning and grated Parmesan cheese in a medium bowl. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a bowl.

TIP: Cook the meatballs in batches if your pan is getting crowded.

While the meatballs are cooking, slice the cucumber into half-moons. Roughly chop the brown onion (see ingredients). Finely chop the garlic. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then top with the cucumber and spinach & rocket mix. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

Wipe out the frying pan, then return to a medium-heat with a drizzle of olive oil. Cook the onion, stirring, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Reduce the heat to medium, then add the passata, chicken-style stock powder, a pinch of brown sugar and the remaining butter. Cook, stirring, until slightly thickened 3-4 minutes.