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Preheat the oven to 200ºC, gas mark 6. Line a roasting tin with baking parchment. Add the meatballs and onion, drizzle with ½ tbsp oil and bake for 10 minutes.
Remove the roasting tin from the oven and stir in the chopped tomatoes, tomato purée, crushed garlic, and chilli flakes (if using). Season with salt and return to the oven for 20 minutes, until the sauce is thick and the meatballs are cooked through. Remove from the oven and change to the grill setting.
Toss the rocket together with the remaining ½ tbsp oil, a squeeze of lemon juice and some seasoning. Lay the open baps on a baking sheet and drizzle the cut sides with a little more oil. Grill for 1-2 minutes, until just golden, then rub with the halved garlic clove and transfer to 4 warmed plates. Fill the rolls with a little rocket, then the meatballs and tomato sauce, adding some cheese on top (if using). Serve with the remaining dressed rocket on the side.
Baking a tomato sauce instead of simmering it in a pan intensifies the flavours and frees you up in the kitchen. Try the meatballs tossed with pasta, or swap the meat for chicken thigh fillets and bake for 40 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat.
Typical values per serving when made using specific products in recipe
Energy | 2,113kJ/ 503kcals |
|---|---|
Fat | 18g |
Saturated Fat | 5.9g |
Carbohydrates | 60g |
Sugars | 13g |
Fibre | 6.1g |
Protein | 22g |
Salt | 1.4g |
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