Instructions

1. Put the meatball ingredients into a bowl and combine well. Let it rest.
2. Preheat the oven 180°C.
3. Cut the tomatoes in half and put them in a baking tin. Cut the carrots into chunks, the onion into 4 wedges. Cut the red pepper in half.
4. Tuck the carrot, onion, chilli, red pepper and garlic cloves between the tomatoes. Drizzle with oil and scatter the oregano all over them, then combine well. Bake in the oven for about 30 minutes.
5. Meanwhile grease a baking tin with a little olive oil.
6. Form about 24 small balls from the mince mixture and put them in the prepared
7. tin.
8. Bake in the oven for 20 minutes, turning them over regularly. Set them aside.
9. When the tomatoes and veggies are soft, transfer them to a saucepan.
10. Remove the skin of the onion and garlic – and the red pepper too if you prefer. Remove and discard the skin and the seeds of the chilli.
11. Turn on the heat and add the spinach and a little water, then cook for two minutes until the spinach has wilted. Add the herbs then, using a handheld blender, process the mixture into a thick sauce.
12. Taste it and adjust the seasoning. Add the meatballs and heat through.
13. Served warm with a squeeze of lime juice and some fresh coriander leaves scattered on top.