Cheesy Baked Meatballs with Broccoli & Ciabatta

Preheat the oven to 220°C. Peel and mince garlic. Pick and finely chop the parsley. Cut the zucchini in half length wise, scrape out and discard the seeds, then grate zucchini (see tip). Cut the broccoli into small florets. R

Tip! Alternatively, if you really want to smuggle those veggies in, you can use a food processor to chop them.

Combine beef mince, egg, Italian herbs, panko breadcrumbs, salt and pepper. Using damp hands, shape mince mixture into small meatballs. Set aside on a plate. In a frypan, heat a drizzle of olive oil over medium-high heat. Add meatballs, cooking in batches if necessary. Sear until browned, 5-7 minutes. Transfer to an ovenproof baking dish and set aside.

Tip! The meatballs don't need to be completely cooked through at this point.

Return the same pan to a medium-high heat with a drizzle of olive oil (if needed). Add garlic, flatleaf parsley and zucchini and cook until fragrant, 1-2 minutes. Add the passata and simmer, cooking for another 2 minutes. Season to taste with salt and pepper.

Pour the sauce over the meatballs in the baking dish and sprinkle with the tasty cheese. Bake until the cheese is melted, about 12 minutes.

Tip! Remember to allow enough room in your oven for another baking tray and ciabatta roll (step 5).

While the meatballs are cooking in the oven, place broccoli on a lined baking tray, drizzle with olive oil and season with salt and pepper. Toss well to coat and add to the oven. Roast for 10-12 minutes. Place ciabatta roll directly onto an oven rack and bake until crusty on the outside and steaming hot on the inside.

Divide cheesy baked meatballs between plates and serve with broccoli alongside. Thickly slice ciabatta and serve on the side to sop up that sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince garlic. Pick and finely chop the parsley. Cut the zucchini in half length wise, scrape out and discard the seeds, then grate zucchini (see tip). Cut the broccoli into small florets. R

Tip! Alternatively, if you really want to smuggle those veggies in, you can use a food processor to chop them.

Combine beef mince, egg, Italian herbs, panko breadcrumbs, salt and pepper. Using damp hands, shape mince mixture into small meatballs. Set aside on a plate. In a frypan, heat a drizzle of olive oil over medium-high heat. Add meatballs, cooking in batches if necessary. Sear until browned, 5-7 minutes. Transfer to an ovenproof baking dish and set aside.

Tip! The meatballs don't need to be completely cooked through at this point.

Return the same pan to a medium-high heat with a drizzle of olive oil (if needed). Add garlic, flatleaf parsley and zucchini and cook until fragrant, 1-2 minutes. Add the passata and simmer, cooking for another 2 minutes. Season to taste with salt and pepper.

Pour the sauce over the meatballs in the baking dish and sprinkle with the tasty cheese. Bake until the cheese is melted, about 12 minutes.

Tip! Remember to allow enough room in your oven for another baking tray and ciabatta roll (step 5).

While the meatballs are cooking in the oven, place broccoli on a lined baking tray, drizzle with olive oil and season with salt and pepper. Toss well to coat and add to the oven. Roast for 10-12 minutes. Place ciabatta roll directly onto an oven rack and bake until crusty on the outside and steaming hot on the inside.

Divide cheesy baked meatballs between plates and serve with broccoli alongside. Thickly slice ciabatta and serve on the side to sop up that sauce. Enjoy!