An energy-efficient way to get oozy, rich meatballs without having to turn on the oven.

Serves: 6
Ready in: 50 mins plus chilling

Ingredients

For the meatballs

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 450g Co-op 12% fat British beef mince
• 40g fresh breadcrumbs
• 1 ½ tsp dried oregano
• 1 egg, beaten
• 225g mozzarella
• Salad leaves, to serve
• Crusty bread, to serve

For the tomato sauce

• 1 tbsp tomato puree
• 400g tin Co-op chopped tomatoes
• 400ml carton Co-op passata

Method

1. Heat half the oil in a wide ovenproof pan, then add the onion and cook for 7-8 mins until softened, then add the garlic and cook for 1 min more. Remove from the heat and scoop out onto a plate to cool.
2. Put the beef mince in a bowl with the breadcrumbs, oregano and egg, then stir in half the cooled onion and garlic, season and mix until combined. Divide into about 18 meatballs, rolling into shape with your hands. Heat the remaining oil in the pan and add the meatballs, cooking in batches for 5 mins, until just browned all over. Set aside on a plate.
3. To make the sauce, put the remaining onion and garlic back into the pan and gently heat. Stir in tomato paste, chopped tomatoes and passata, scraping up any sticky bits from the bottom of the pan. Bring the sauce to a simmer, then add the meatballs back to the pan. Cook for 10 mins until the sauce is thickened.
4. Preheat the grill to medium. Tear the mozzarella over the meatballs and sauce, dotting evenly over the top. Pop under the grill for 4-5 mins until the mozzarella is melted and oozy. Serve the meatballs with salad leaves and crusty bread, or rice or pasta if you like.