Sicilian-Style Lamb Meatballs With Cheesy Potatoes

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

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up then put the tray[s] in the oven for an initial 20-25 min or until lightly golden and tender

Peel and finely dice half your brown onion[s]

Grate the remaining onion

Peel and finely chop (or grate) your garlic

Add your lamb mince to a bowl with the grated onion, half the chopped garlic (you'll use the rest later!), your dried oregano, sultanas and a very generous pinch of salt and pepper

Give everything a good mix up (clean hands are the best way!)

Divide and shape them into 3 meatballs per person – these are your lamb meatballs

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

Once hot, add the lamb meatballs and cook for 2 min on each side or until browned

Once the meatballs have browned, transfer them to a plate and set aside, these will finish cooking in the sauce later

Discard any excess oil from the pan and return to a medium heat

Add the diced onion to the pan with a pinch of salt and cook for 4-5 min or until slightly softened

Once slightly softened, add the remaining chopped garlic and balsamic sun-dried tomato paste and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes to the pan with your beef stock mix, 50ml [75ml] [100ml] cold water and 1/2 tsp [3/4 tsp] [1 tsp] sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and return the browned lamb meatballs to the pan

Cook, covered for 12-15 min, stirring occasionally, or until the meatballs are cooked through (no pink meat!) and the sauce has reduced to a ragù-like consistency – these are your Sicilian-style lamb meatballs

While the meatballs are cooking, wash your salad then pat dry with kitchen paper

After the initial 20 min, remove the potatoes from the oven and crush them firmly with the base of a mug or a spatula

Sprinkle over half your grated Italian hard cheese (save the rest for garnish!) and a generous pinch of pepper

Tip: Crowd the potatoes together for the best melty cheese!

Return the tray[s] to the oven for a final 7-8 min or until golden – these are your cheesy potatoes