A hearty plate of Italian meatballs and an impressive Aubergine Parmigiana bake served with pasta, is designed to be tasty and comforting on a winter's evening. It looks and tastes great, so also great for entertaining.
Italian Meatballs (made with pork and beef mince - this makes 48 meatballs)
Aubergine Parmigiana (made with a dairy free cheese for a vegan friendly option)
Spaghetti (cook to instructions)
Serve with French bread and salad.
For this menu, you will need 1.2 litres of tomato sauce for 48 meatballs, and 600ml of tomato sauce for the Aubergine Parmigiana. This requires a bit of forethought and preparation if you are making it yourself. You can make the sauce at the same time as the meatballs and Aubergine Parmigiana or you can prepare it in advance.