1. Preheat the oven to200, fan 180, gas 6
2.Season the mince with salt and pepper and mix with half a red onion, peeled and grated, and half a tablespoon of chilli powder. Shape the mince into 20 meatballs. Heat 1 tbspoon of olive oil in a shallow flame and oven proof casserole dish and cook the meatballs, turning frequently, for 5 mins until brown and cooked through. Remove and set aside.
3. Peel and finely slice the remaining red onions and add to the dish along with the 4 carrots, peeled and finely sliced and cook gently for 10 mins, covered, stirring occasionally until softened.
4.Add the meatballs to the veg, stir in the tomato and basil soup and season. Cut 6 petis pains in half lenghways, place on top of the meatballs and sprinkle with 1 tbspoon of dried herbs. Bake in the oven for 15 mins until golden and bubbling. Serve immediately
2.Season the mince with salt and pepper and mix with half a red onion, peeled and grated, and half a tablespoon of chilli powder. Shape the mince into 20 meatballs. Heat 1 tbspoon of olive oil in a shallow flame and oven proof casserole dish and cook the meatballs, turning frequently, for 5 mins until brown and cooked through. Remove and set aside.
3. Peel and finely slice the remaining red onions and add to the dish along with the 4 carrots, peeled and finely sliced and cook gently for 10 mins, covered, stirring occasionally until softened.
4.Add the meatballs to the veg, stir in the tomato and basil soup and season. Cut 6 petis pains in half lenghways, place on top of the meatballs and sprinkle with 1 tbspoon of dried herbs. Bake in the oven for 15 mins until golden and bubbling. Serve immediately
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