Beef Meatballs & Creamy Caramelised Onion Sauce

While the wedges are baking, finely chop garlic. Cut tomato into wedges. Thinly slice cucumber into half-moons. Roughly chop brown onion. In a medium bowl, combine beef mince, fine breadcrumbs, garlic, the egg, garlic & herb seasoning and a pinch of salt and pepper. Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, the water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, heat a second large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. Meanwhile, combine tomato, cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.

Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook longlife cream (see ingredients) and chicken-style stock powder and simmer until slightly thickened, 1-2 minutes. Remove from heat, then stir through caramelised onion. Season to taste.