Preheat the oven to 220℃ (190℃ fan)/425°F/gas mark 7. Make the meatballs. Place the mince, breadcrumbs, garlic, lemon zest and thyme in a mixing bowl and season with salt and pepper.
Mix well, then divide into 12 and shape into balls. Chill until required.
Place the onion, peppers, courgette and garlic on a baking sheet and sprinkle with the vinegar and 1 tablespoon of the olive oil add a few thyme sprigs and roast for 15 minutes.
Cook the freekeh. Rince and place in a saucepan with 600ml (2½ cups) cold water. Bring to the boil, reduce the heat and simmer for 15 minutes until just tender.
Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the meatballs on all sides until golden.
Take the roasted vegetables out of the oven and add the tomatoes. Drain the Freekeh and add to the tin, stir to mix and sprinkle with 4 tablespoon water.
Place the meatballs on top and drizzle with the remaining olive oil. Roast for a further 15 minutes or until the meatballs are fully cooked. Serve
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)