Cheesy Beef Meatball In Tomato Broth

Boil a kettle 

Chop the spring onion[s] finely, discarding the root end[s]

Combine the beef mince, panko breadcrumbs and chopped spring onion, then crumble in 1/2 [1] beef stock cube (you will use the rest later!) with a generous amount of black pepper

Mix thoroughly with clean hands – this is your beef mixture

Cut the cheddar cheese into 4 [8] pieces

Divide the beef mixture in 2 [4] and shape the mixture into large meatballs 

Push two pieces of cheese (one on top of the other) into the middle of each meatball, and seal up the outside with mince 

Chill the meatballs in the fridge (this ensures they hold their shape when cooking)

Meanwhile, add the giant couscous to a pot of boiled water with a pinch of salt

Cook over a high heat for 8 min, then drain and rinse in a sieve under cold water

Meanwhile, peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat 

Once hot, add the meatballs and cook for 3 min, moving them around so they cook evenly all over 

Once coloured, transfer them to a plate and set aside

Keep the pan for the next step

Return the pan to a medium heat, add the chopped garlic and tomato paste and cook for 1 min 

Add the chopped tomatoes, 1 tsp [2 tsp] sugar, balsamic vinegar, remaining 1/2 [1] stock cube and 600ml [1L] boiled water

Whisk to combine and bring to the boil – this is your tomato broth 

Return the meatballs to the tomato broth pan and cover with a lid

Cook for 10-15 min or until the meatballs are cooked through, turning halfway through 

Meanwhile, chop (or tear) the basil roughly, including the stalks

Once the meatballs are done, transfer them to serving bowls and continue to cook the tomato broth until it has reduced by half and has reached the consistency of a thick soup, approx. 4-5 min

Once thickened, add the giant couscous and half of the chopped basil to the tomato broth & stir through for 30 sec