Beef and Courgette Meatballs

Here are the ingredients

• 1.5kg minced beef
• 2 small courgettes
• 1 white onion
• 3 garlic cloves
• 2 eggs
• 1 cup rolled oats
• Pink salt
• Fresh coriander

Tomato sauce

• 2kgs ripe plum tomatoes
• 2 onions
• 2 garlic cloves
• Extra virgin olive oil
• Pink salt
• Baking soda

Making the sauce

1. 1Chop or blend the onions and garlic.
2. 2Add them to the pressure cooker with a drizzle of olive oil and sauté gently until soft and translucent.
3. 3Blend the tomatoes (I blend them whole with the skin on) and add them in once the onions start to turn golden.
4. 4Cover with the lid and bring up to pressure over high heat until steam starts releasing. Lower the heat and cook for 15 minutes.
5. 5Once the time is up, release the pressure and set aside.

Making the meatballs

1. 1Chop the onions, garlic, and courgettes finely in a food processor.
2. 2Using a fine-mesh strainer, squeeze out all the excess liquid from the grated mixture.
3. 3Transfer to a large mixing bowl along with the rest of the ingredients: minced meat, eggs, finely chopped coriander, salt, and oats, and mix thoroughly.
4. 4Shape into meatballs and brown them in a frying pan with a little extra virgin olive oil.
5. 5Once browned on all sides, pour in the tomato sauce and simmer gently over low heat for 10 minutes so all the flavours come together.

Extras

1. 1You can brown them in the oven instead, though they dry out a bit more.
2. 2They taste even better after a day or two. Make them ahead!
3. 3Since you're already at it, make extra and freeze them.