500 g beef or lamb mince ·       

1 handful fresh parsley, finely chopped (or 1 tsp dried oregano) 

¾ tsp sea salt 

2 tbsp extra virgin olive oil 

400 g jar good-quality Napoli sauce 

½ cup bone broth or stock 

1 tbsp balsamic vinegar 

400 g tin chickpeas or cannellini beans, drained and rinsed 

1 zucchini, grated 

250 g fresh mozzarella, sliced into ½ cm rounds 

400 g dried pasta of choice, to serve 

Extra parsley, to serve (optional)

Method

 1). Preheat the oven to 180°C.

2) In a large bowl, combine the garlic, mince, parsley and salt. Mix gently with your hands until just combined, then roll into golf ball-sized meatballs.

3) Heat the olive oil in a large ovenproof frying pan or casserole dish over medium-high heat. Add the meatballs and cook for 4–5 minutes, turning occasionally, until browned on all sides (they don't need to be cooked through).

4) Pour in the Napoli sauce, bone broth, balsamic vinegar, chickpeas (or cannellini beans) and grated zucchini. Stir gently and bring to a gentle simmer.

5) ATransfer to the oven and bake for 20 minutes. (If you don't have an ovenproof pan, simply continue cooking on the stovetop over a low simmer.)

6) Remove from the oven. Season to taste with salt and pepper, then arrange the mozzarella slices over the top.

7) Return to the oven for 15–20 minutes, or until the cheese is melted and golden.

8) Meanwhile, cook the pasta according to the packet instructions.

9) Divide the pasta between bowls, top with mozzarella meatballs and sauce, and finish with a sprinkle of fresh parsley.