Beef and Thyme Meatballs with Vegetable Stack

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Prepare onion and garlic. Slice kumara into 0.5cm rounds; slice eggplant into 1cm rounds; thinly slice capsicum. Toss all on both prepared trays with a drizzle of oil and first measure of veggie spices. Season and cook for about 20 minutes, until tender and golden. Turn once during cooking.
2. While vegetables cook, roll beef and thyme grind into golf ball-sized balls. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 6 minutes, turning occasionally, until browned but not cooked through.
3. Reduce heat to medium-high, add onion to pan with meatballs and cook for 2 minutes. Add garlic and second measure of veggie spices and cook a further 1 minute, until fragrant.
4. Add wine/first measure of stock to pan, simmer for about 1 minute, until almost evaporated, then add canned tomatoes and remaining stock. Bring to a simmer, reduce heat to medium and simmer for 6-8 minutes, until thickened. Stir through Worcestershire sauce and season.
5. While meatballs cook, roughly chop lettuce and slice tomato 1cm.
6. To serve, stack kumara, eggplant, capsicum, lettuce and tomato onto plates and top with beef and thyme meatballs. Drizzle with remaining sauce.