This spicy lamb and carrot meatball recipe counts as 4 of your 5-a-day and contains over a third of your RDA of vitamin C and iron.
1. Coarsely grate the carrots and reserve half for the sauce. Place the remainder in a bowl with the mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together. Divide into 28 pieces then roll each into a small ball. If time allows, chill for 20 mins.
2. Heat a large non-stick frying pan, when hot, add a little of the oil and the meatballs. Cook over a high heat for about 8 mins, shaking the pan occasionally to turn the meatballs until they are golden brown all over.
3. Stir in the chopped onion and remaining carrots then fry for a further 2 mins. Pour in the passata sauce, season well, then cover and simmer uncovered for 6-8 mins until the sauce has thickened slightly. Serve with freshly cooked pasta.