Okay - there's thankfully nothing we have to pronounce, but these meatballs are a bit Spanish. And they're delicious, even here in Britain! Our tasty meatballs in tomato sauce are a great alternative to the classic spag bol. Remember grated parmesan on top! Enjoy.

Directions

1. Chop onion and garlic and separate into two piles. Finely chop the parsley as well. Peel the carrots and grate on the fine side of a grater. Also grate the parmesan and zest the washed lemon.

2. Mix the mince with half of the onion and garlic as well as parsley, carrots, parmesan, lemon zest, egg, breadcrumbs, salt and milk. Use your fingers if you like - it's usually easier. The farce needs to have the consistency of thick oatmeal.

3. Moisten your hands with water and shape meatballs the size of golf balls. Put them aside on a plate. Remember to wash your hands and utensils after handling raw meat.

4. Cook the other half of the onion and garlic with a glob of olive oil in a deep pan or large pot. Add tomato purée, chopped tomatoes and water and stir well. Carefully place the meatballs into the sauce and bring to the boil. Don't forget the lid, as tomato sauce tends to sputter in the not so fun way - especially if you're wearing a white shirt that you like!

5. Let the meatballs and sauce simmer for 10-ish minutes or until the balls are cooked through. Meanwhile boil the pasta following directions on the packet.

6. Add salt, pepper and optionally a dash of lemon juice to taste, and serve the tasty meatballs with wholewheat pasta and optionally a bit of grated parmesan on top, as well as a sprinkle of herbs if you have any.

7. Enjoy!