Cheesy Meatballs, Garlic Ciabatta & Crunchy Gem

Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7

Boil a kettle

Peel and finely chop half your brown onion[s]

Grate the remaining onion

Combine your mince, grated onion, panko breadcrumbs and a pinch of salt and pepper in a bowl and give everything a good mix up (clean hands is the best way!)

Divide the meatball mixture into 6 per person and shape them into meatballs

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 2 min, turning occasionally, or until they're browned all over

Once the meatballs have browned, reduce the heat to medium-high and cook for 1 min further

(Doubled your protein? Use 2 pans!)

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

Dissolve your beef stock mix in 70ml [95ml] [120ml] boiled water

Once the meatballs are browned, transfer them to a plate and return the pan to a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Add half the chopped garlic (save the rest for later!) and cook for 1 min further

Add your chopped tomatoes, beef stock, half your balsamic vinegar (save the rest for later!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] sugar

Return the browned meatballs to the pan and cook, covered, for 10-11 min or until the meatballs are cooked through (no pink meat!) and the sauce has thickened

Meanwhile, drain your mozzarella and tear it into rough pieces

Once the sauce has thickened, transfer the meatballs and sauce to an oven-proof dish (or individual dishes)

Top with the torn mozzarella and put the dish in the oven for 8-10 min or until melted and bubbling – these are your cheesy meatballs

Meanwhile, combine the remaining balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Slice your ciabatta[s] in half, then add to a baking tray and put in the oven for 1-2 min or until slightly toasted

Once slightly toasted, spread each slice with butter and top with the remaining garlic, then return to the oven for a further 3-4 min

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and tear into large bite-sized pieces