Mac n Mini Meaty Balls With Tomato & Mozzarella… By Lucy Simmons

Directions

1.  Cook the macaroni following the instructions on the packaging.

2.  Making the tomato sauce:  Heat the olive oil in a large sauté pan with a lid,  add the onion and fry for 5 minutes until golden.  Stir in the garlic, rosemary and 1 tsp of salt and cook for 1 minute stirring so that the garlic doesn't burn.  Add the tomatoes with a pinch of sugar and leave to simmer gently whilst making the meatballs and white sauce.

3.  In a large bowl mix together all the ingredients needed to make the meatballs and season with salt and pepper,  if the mixture is dry and not coming together add a bit more milk.  Roll the meat into mini meatballs about the size of a grape.  Arrange the meatballs in the tomato sauce and cook for 30 minutes stirring gently.

4.  To make the cheese sauce place the milk, butter and flour into a saucepan and keep stirring until it starts to thicken.  Once thick take it off the heat and add the cheese, keep whisking to a smooth sauce. Pour this mixture over the macaroni and stir until all the macaroni is coated.

5.  Preheat the oven to 180C.  Pour the macaroni cheese mixture into a large baking dish and scatter over the ripped mozzarella.  Spoon over the meatballs and tomato sauce, mixing together the two layers, add another handful of ripped mozzarella.  Bake for 20-30 minutes until the top is golden and bubbling, serve immediately.  Enjoy.