• 1 c fresh breadcrumbs
• Finely grated zest of a lemon
• ¼ c milk
• ¼ c finely chopped basil
• 2 cloves garlic
• 600 grams of sausagemeat (can be chicken, pork, lamb or beef)

Topping

• 2 tbs tomato past
• 1 tbsp soy sauce
• 1 tsp Dijon mustard

Sauce

• 1 kg fresh tomatoes
• 2 cloves crushed garlic
• 2 tsp dried oregano
• 3 tbsp olive oil
• Freshly ground salt and pepper
• Preheat the oven to 200 C

Place the breadcrumbs, lemon zest, milk, crushed garlic and basil in the food processor. Let this stand for a few minutes and then add the sausage meat. Process until just combined, then shape into small balls.

Cut the tomatoes into quarters and toss them in a large baking dish with the other sauce ingredients and roast for about 15 mins.

Push the tomatoes to one side of the roasting dish and place the meat balls in the other half, brush with the topping. Return to the oven for a further 15-20 mins until the meat balls are cooked right through and the tomatoes are very soft.

Sprinkle with generous amounts of parmesan and serve with cous-cous, rice or pasta and a crispy green salad.