Beef, tomato, cream (milk), vodka, onion, garlic, olive oil, parmesan (milk), breadcrumbs (wheat), egg, herbs, fusilli pasta (wheat), focaccia (wheat), salt, pepper.

Keep refrigerated until ready to heat. Transfer the meatballs and sauce to an ovenproof dish, cover with foil, and heat at 180°C for approximately 25–35 minutes. Gently stir the sauce halfway through. The meatballs should be steaming hot all the way through; if using a thermometer, aim for 75°C in the centre. Serve immediately.