Cheesy Beef Rissoles & Roasted Veggies

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water, wholegrain mustard and brown sugar and mix well. Cook until dark and sticky, 3-4 minutes. Stir through the butter until melted and combined. Remove the pan from the heat and set aside. TIP: Add another dash of water to loosen before serving if needed!

While the onion is cooking, add the beef mince, garlic, fine breadcrumbs, eggs, grated Parmesan cheese and Nan's special seasoning to a large bowl. Season with pepper and mix well to combine. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person. Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side.

When the veggies are done, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Add the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.