For the meatballs, mix the pork with the breadcrumbs, onion, garlic, lemon zest, herbs and egg. Reserve the lemon juice for squeezing over once cooking has finished. Season to taste with salt and freshly ground black pepper. Roll the mixture into walnut-sized balls, setting aside on a large plate as you go. Slightly damp hands will make this a less messy task, although if you have time, this is a job children love to get involved in. Just try to help them get all the meatballs similar in size so they cook evenly.
Preheat the oven to 200C/400F/gas mark 6.
Cut the pumpkin up into 3-4cm chunks – leaving the skin on for easier preparation and a great chewy texture – and spread it out into a large roasting tray. Tuck in the cloves of garlic and drizzle over most of the oil, and season with a little salt and pepper. Roast in the hot oven for 15 minutes.
Remove the tray from the oven, add the tomatoes and give them a good mix with the pumpkin, then spread out the meatballs over the top. Return to the oven for 15 minutes.
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