The delicious combination of mint lamb and rosemary always works well, and these meatballs are no exception. Why not get ahead by doubling both the meatballs and the sauce then freezing them for another time.

Low – calorie cooking spray

500g lean minced lamb

2tbs jarred mint jelly

Salt and freshly ground black pepper

4 onions, finely sliced

200g button mushrooms

1tbs lazy garlic

1tbs fresh rosemary, finely chopped

2 x 400g cans chopped tomatoes

1tbs fresh parsley, chopped

200g pasta cooked according to the cooking instructions on the packet

Method

Preheat the oven to 180c, gas 4, 350f

Cook

Mix together the minced lamb, mint jelly and salt and pepper, mix thoroughly with your hands and divide into 12 small balls, roll in your hands to make the balls round and place in an oven proof dish sprayed with low – calorie cooking spray place in the oven for 30 minutes to cook.

Spray a non – stick lidded saucepan with low – calorie spray, add the sliced onions and place on a low heat for 5 minutes, add the garlic and mushrooms and cook for a further 5 minutes.

Add salt and pepper, fresh rosemary and the tins of chopped tomatoes, cook for a further 20 minutes until the onions are soft.

Remove the meatballs from the oven, place in a serving dish spoon over the tomato sauce and sprinkle with the chopped parsley to serve.

Serve with the pasta or you prefer baked jacket potatoes.