Spanish-style meatballs

1. In a large bowl combine beef mince, garlic, cumin, salt and pepper. Mix until well combined and roll into golf size meatballs. Set aside.

2. Bring a drizzle of oil to medium-high heat in a large frying pan. Sauté the onion, celery and carrot for 4-5 minutes or until softened.

3. Add paprika and cook for a minute.

4. Pour in diced tomatoes. Add half a cup of water into each can, swirl around to get the remaining sauce and add to the pan. Season with salt and pepper. Cover with a lid and bring to a simmer, stirring occasionally.

5. Add meatballs and gently toss to coat in the sauce. Cover and cook for 15-20 minutes or until the meatballs are cooked through, stirring occasionally.

Tips:

• Make homemade potato wedges to accompany your meatballs. Parboil four large potatoes cut into thick slices. Cool completely in the fridge, if time for extra crispy wedges. Place on a large tray with a generous drizzle of oil, a teaspoon of your favourite herbs and spices, salt and pepper. Toss to combine and bake at 170°C fan bake for 25-30 minutes or until golden brown and tender.

Adapt it:

• Use chicken, lamb, or pork mince if you prefer. You could also make vegetarian meat balls using plant-based proteins and use these instead.

• Add extra veg to this dish by mixing a packet of very finely chopped mushrooms to the mince before rolling into meatballs.

Kid friendly alternatives:

• You can cook the celery and carrots in the tomato sauce until they are very soft and then blend the sauce until smooth before adding the meatballs.

Leftover tips:

• Eat for lunch the next day or freeze in portions and reheat another day.