Oven-baked Lamb Meatballs in Cheesy Tomato Sauce

In a medium bowl, combine the lamb mince, fine breadcrumbs (use suggested amount), egg, cumin paprika spice blend (use suggested amount) and salt (use suggested amount) and mix well. Take 1 tbs of the lamb mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining mixture (you should get about 20 meatballs).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the lamb 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. Tip: If your pan is ovenproof, set the meatballs aside on a plate and return to the pan in step 4.

Add a drizzle of olive oil (if needed) to the same large frying pan. Add the garlic, oregano and courgette and cook for 1-2 minutes, or until fragrant. Add the passata (use suggested amount) and sugar and bring to the boil. Season to taste with a pinch of salt and pepper. Tip: Adding a touch of sugar to your sauce balances out the acidity from the tomatoes. Pour the sauce over the meatballs in the baking dish and sprinkle with the grated Cheddar cheese. Place the meatballs in the oven to cook for 10 minutes, or until the cheese is melted and golden.

While the meatballs are cooking, place the bake-at-home ciabatta directly onto the wire rack in the oven and bake for 10-12 minutes, or until crusty on the outside and steaming hot on the inside.

Add a drizzle of olive oil to a medium frying pan over a medium-high heat. Add the broccoli and cook for 6-7 minutes, or until tender. Tip: Add a dash of water to the pan with the broccoli to speed up the cooking process. Season to taste with a pinch of salt and pepper.