Beef & Basil Pesto Meatballs in Tomato Sauce

In a medium bowl, combine the beef mince, fine breadcrumbs, the salt, egg and basil pesto. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get about 4-5 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef meatballs, in batches, until browned, 5-6 minutes (the meatballs will continue cooking in step 5). Transfer to a plate and set aside.

While the meatballs are cooking, heat a drizzle of olive oil in a medium saucepan over medium- high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, season with salt and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Add the onion, carrot, zucchini and remaining garlic and cook until softened, 5 minutes. Add the passata, brown sugar, crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people), butter and a splash of water. Add the meatballs to the sauce and cover with a lid or foil. Reduce the heat to medium and simmer until the meatballs are cooked through, 6-7 minutes. Season to taste. TIP: Add a splash more water to your sauce if it's looking dry!