I don’t usually use pork, but I decided to try it for a change. 500g free range pork mince, 500g veal mince, 1/4 cup sulphur free sultanas, 1/4 cup toasted pine nuts, 2 Tblsp grated parmesan, 1Tblsp chopped marjoram or oregano leaves, 1/2 cup chopped parsley, large pinch freshly grated nutmeg, finely grated zest of 1 lemon (plus juice to serve), 1/2 cup falafel mix or cooked quinoa, 1 egg, olive oil, 1 1/4 cup chicken or vegetable stock, 1 bottle passata (700-800ml), 250g punnet cherry tomatoes, 2 bay leaves, steamed green beans & carrots to serve. Place mince in a large bowl with sultanas, pine nuts, parmesan, marjoram, parsley, nutmeg, lemon zest & falafel mix. Combine with your hands then add egg, mix and form into large meatballs, chill 30 minutes in fridge if you have time (I didn’t). Heat oil and cook meat balls until browned, remove from pan then pour in stock, bring to boil and stir for a few minutes so cooked on yummy bits mix in. Return meatballs to pan with passata, tomatoes and bay leaves. Reduce heat to med-low cover with lid for 20 minutes or until cooked. Remove from heat, squeeze lemon juice over and serve with beans & carrots. You could sprinkle extra parmesan if you like. These freeze well and are great in a wrap with salad for lunch. Who said meatballs had to be with pasta?! This recipe was based on one found in Delicious.