NZ Lamb Meatball Bake

Finely chop the garlic (or use a garlic press). Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). In a medium bowl, combine the lamb mince, fine breadcrumbs, garlic & herb seasoning, egg and 1/2 the garlic.

Using damp hands, take a heaped spoonful of lamb mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get about 4 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 4-5 minutes. Transfer to a medium baking dish. TIP: The meatballs will finish cooking in step 5!

Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 30 seconds. Add the crushed & sieved tomatoes (see ingredients list), water, Italian herbs (see ingredients list) and beef stock. Bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 3-4 minutes. Season to taste. TIP: If the sauce is too thick, stir through a dash of water.

Pour the sauce over the meatballs in the baking dish, then sprinkle over the shredded Cheddar cheese. Bake until the meatballs are cooked through and the cheese has melted, 8-10 minutes. While the meatballs are baking, combine a drizzle of olive oil and the balsamic vinegar in a medium bowl. Add the mixed salad leaves and toss to coat.