Cheesy melting-middle meatballs with broccoli mash

Preparation

Grate the Cheddar cheese. Cut the Maris Piper potatoes into 2cm chunks. Cut the broccoli into 1cm pieces. Finely chop the onions. Crush the garlic cloves.

And the rest...

1. 1 First, make the meatballs. Add the mince to a large bowl with a good pinch of salt and pepper and mix together firmly using your hands until well combined.
2. 2 Divide the mix into about 16 small balls, rolling together with wet hands. Take a pinch of cheese and push into the centre of the ball, then close the meat around it so it is sealed.
3. 3 Add the potatoes to a large pan of boiling water, simmer for 15 minutes then add the chopped broccoli for a further 5 minutes until everything is tender.
4. 4 While the potatoes are cooking, heat 1 tbsp olive oil in a non-stick frying pan over a medium-high heat. Add the meatballs to the pan and fry for 3-5 minutes until brown and caramelised all over. Remove from the pan and set aside.
5. 5 Turn the heat down to medium, add 2 tbsp of olive oil to the same pan and fry the onion and garlic for about 5 minutes, until they are soft. Season with salt and pepper and add the dried herbs.
6. 6 Next, stir in the chopped tomatoes and bring to the boil before adding the meatballs back to the sauce. Simmer on a low heat for 10-15 minutes, until the meatballs are cooked through with no pink. Add any salt and pepper to taste.
7. 7 Once the potatoes and broccoli are ready, drain the water and allow to steam dry for 2 minutes in the strainer before returning the potatoes and broccoli to the pan.
8. 8 Add a drizzle of olive oil and season with salt and pepper before mashing to your desired consistency. To serve, top a spoonful of broccoli potato mash with the meatballs in the sauce and grated cheddar cheese.

And the rest...

And the rest...