Meatballs with roasted vegetables

• servings: 8
• active time: 15 mins
• total time: 40 minutes

Ingredients

24 British beef meatballs

1 red onion, chopped

2 garlic cloves, crushed

200g baby courgettes, halved

2 red peppers, deseeded and cut into wedges

350g butternut squash pieces

Few sprigs rosemary

2tbsp olive oil

200g cherry tomatoes, halved

Directions

1 Heat oven to 2000C, Gas 6. Line 2 roasting tins with non-stick baking

sheets. Put 12 meatballs in each tin.

2 Divide the onions, garlic, courgettes, peppers and squash pieces between tins.

3 Sprinkle with sea salt and rosemary and drizzle with olive oil. Roast for 20 mins, turn meat and veg, add tomatoes and cook for 10 more mins until tender.

Notes

Turn the leftovers into... pasta shells

Boil 200g large pasta shells (we used Garofalo) for 15 mins. Blend leftover meatballs and veg in a processor (or chop up by hand). Warm in a pan with 400g of canned cherry tomatoes and 1tbsp chilli jam or ketchup. Toss with drained pasta shells. Serve sprinkled with Parmesan.