Baked meatballs in spiked tomato sauce

10 thick pork and fennel sausages

2 brown onion, finely sliced

8 cloves garlic, minced

500ml tomato passata

2 tsp hot sauce

Baby rocket leaves and crusty bread, to serve

1. Preheat oven to 200˚C.

2. Use a small sharp knife to remove the skins from the sausages, then break into pieces and form balls about the size of a squash ball. Arrange in the bottom of the 3L Thermoglass™ Realseal™ Oblong Baking Dish with the onions and garlic, then drizzle with extra virgin olive oil. Bake for 10 minutes.

3. Mix the passata and hot sauce in a bowl, then pour over the meatballs. Mix to ensure even coating, then bake for 10 minutes. Serve with rocket and crusty bread.

Note: Apply Thermoglass™ lid to store leftovers for later. Pop open lid vent when microwave reheating.