Irish Beef Meatball & Roast Veggie Stew

• In a medium bowl, combine the beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Meanwhile, roughly chop tomato. Finely chop garlic. Cut wholemeal panini in half lengthways. • Combine a generous drizzle of olive oil and half the garlic in a small bowl. Season with salt and pepper.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato until tender, 2-3 minutes. • Add Aussie spice blend and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium and add red wine jus, beef-style stock powder, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes.

• Meanwhile, brush garlic oil over the cut-side of panini halves. • Place panini directly on wire oven racks and bake until heated through, 5-8 minutes. • Remove pan from heat, return meatballs to pan and add the roasted veggies and baby leaves, stirring to combine.