Lamb Meatballs with Honey Roast Vegetables and Tomato Sauce

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Cut parsnip and courgette into 1 x 8cm sticks and cut red onion into 1cm wedges. Toss parsnip and onion on prepared tray with honey and oil. Season and cook for 15 minutes, then turn veggies, add courgette to tray and cook a further 5-10 minutes, until tender.
2. Peel potatoes and dice 3cm. Place in pot of boiling water and cook for about 15 minutes, until soft and tender. Drain potatoes well, return to pot and mash with butter and milk until smooth. Season to taste and cover to keep warm.
3. Grate carrot; finely dice whole brown onion; mince garlic. Combine all lamb meatball ingredients in a medium bowl and mix together well. Roll into golf ballsized balls and set aside on a clean plate.
4. Heat a drizzle of oil in a large, oven-proof fry-pan on medium heat. Cook second measure of brown onion and garlic for 3-4 minutes, until softened. Add passata, sugar and vinegar and bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Season and remove from heat.
5. Top sauce with meatballs and place pan (on uppermiddle oven rack) to bake for about 12 minutes, or until meatballs are cooked through. Turn oven to high grill, grate cheese over meatballs and grill for about 3 minutes, or until cheese is melted and golden.
6. To serve, divide potato, lamb meatballs and honey roasted vegetables between plates. Spoon over tomato sauce.