Cheesy Baked Oregano Beef Meatballs

In a medium bowl, combine the beef mince, egg, Italian herbs, fine breadcrumbs and the salt and mix well. Take 1 tbs of the beef mixture and shape into a small meatball. TIP: Use wet hands when shaping the meatballs to prevent the mixture from sticking! Set aside on a plate and repeat with the remaining mixture (you should get about 20 meatballs).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef meatballs and cook for 5-7 minutes, or until browned (the meatballs will continue cooking in step 4). Transfer the meatballs to a medium baking dish and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Add the garlic, oregano and zucchini and cook for 1-2 minutes, or until fragrant. Add the passata and sugar and bring to the boil. Season to taste with salt and pepper. Pour the sauce over the meatballs in the baking dish and sprinkle with the shredded Cheddar cheese. Bake for 10 minutes, or until the cheese is melted.

While the meatballs are baking, place the bake-at-home ciabatta directly on the wire rack in the oven and bake for 10-12 minutes, or until crusty on the outside and steaming hot on the inside. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli and a splash of water and cook for 3 minutes, or until starting to soften. Add the green beans and cook for 3-4 minutes, or until tender. Season to taste with salt and pepper.