Cheesy Lean Pork Meatball Gnocchi Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Peel and finely chop (or grate) your garlic

Peel and grate half your red onion[s]

Cut the remaining onion into wedges

Top, tail and slice your courgette[s] into discs

Combine your lean pork mince (remove the paper if required!) in a bowl with the grated onion, half the chopped garlic, half your dried oregano and half your chicken stock mix (you'll use the rest later!)

Season with a generous grind of black pepper and give everything a good mix up

Divide and shape into 3 meatballs per person

Add your gnocchi to a large baking tray (or two!) with the meatballs, onion wedges and courgette rounds

Season with a grind of black pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until the meatballs are cooked through (no pink meat!) and the veg is tender

Whilst everything is cooking, grate your cheddar cheese

Dissolve your tomato paste and remaining chicken stock mix in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Heat a pot with a small drizzle of olive oil over a medium heat

Once hot, add the remaining chopped garlic with the remaining dried oregano and cook for 30 secs or until fragrant

Once fragrant, add the tomato stock with a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 5-6 min or until thickened – this is your tomato sauce

Once the meatballs are cooked through, remove the tray[s] from the oven, mix everything together and shape into 1 pile per person

Top with the grated cheese, then return the tray[s] to the oven for 3-4 min further or until the cheese has melted – this is your cheesy lean pork meatball gnocchi tray bake