Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable.

Try it here:

Preheat the oven to 180C

Decant 2/3 of a bottle of passata into a baking tray with high sides.

Roll up about 18 meatballs using

500g pork/beef mince (lean)

1 egg white

1/4 tsp salt

1tsp whipped garlic dip

2-3 tbs finely chopped spring onion greens

cracked pepper

Use scissors to cut up some fresh lasagna sheets into pieces smaller than your phone but bigger than a matchbox. Place a meatball into the canoe of pasta sheet then set it to sail on the ocean of passata. Repeat until all the meatballs are used and the tray is full. Pour over the remaining passata. Top each meatball with a cube of fetta or a chunk of ricotta. Top with about 80g of your fave cheese. Bake 30 mins. Serve with crusty bread and a side salad.

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