Beef meatball casserole

Instructions

1   Preheat oven to 200°C. Place the mince, onion, lemon rind, 1 tablespoon lemon juice, egg and basil in a large bowl and use clean hands to mix until well combined. Roll tablespoonfuls of mince mixture into balls and place on a tray (you should have about 28 meatballs).

2   Heat oil in a heavy-based flameproof casserole dish over medium heat. Add half the meatballs and cook, shaking the pan occasionally, until browned. Transfer to a large plate. Cook remaining meatballs. Add soup and water to casserole and stir until well combined and mixture comes to the boil.

3   Return meatballs to casserole with courgette and stir until well combined. Cover and bake for 15 minutes, or until meatballs are cooked through. Remove from oven and stir through the peas. Bake for a further 5 minutes.

4   Spoon pasta among serving plates. Top with meatballs and sauce. Sprinkle with small basil leaves to serve.