Meatballs in Red Sauce

I have found that by cooking meatballs in stock instead of oil, they seem to be a lot more lighter and tastier. In the sauce, I found there was too much ginger, so maybe add a little less.

Meatballs:

- 500g lamb mince                              
- 1onion
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1 egg
- 1/4 bunch parsley
- 1/2 teaspoon cumin
- 2-3 cups chicken stock
- salt and pepper to taste

Sauce: (remember, maybe add less ginger)

- 5 medium ripe tomatoes, cored
- 1 small white onion
- 4-5 small capsicums
- 1/4 cup olive oil
- 1/4 cup treacle
- juice of 1/2 a lemon
- 1 tablespoon ginger

1. Preheat your oven to 220 degrees celcius. Put your vegetables on in a baking dish in a single layer and drizzle olive oil over them. Roast for 40 minutes, until the tomatoes start to wrinkle.

2. Knead all the ingredients together for the meatballs (except the stock) and refrigerate for 30 minutes. When ready, cook them in a pot of the chicken stock, until brown.

3. For the sauce, Remove the vegetables from the oven. Remove the seeds from the capsicum. Transfer all the vegetables to a food processor and process until smooth.

4. Stir in the treacle, ginger and juice and adjust seasoning to taste.