Cheesy Baked Beef Meatballs

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

Little cooks: Join the fun by helping combine the mixture and shaping it into meatballs!

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 5-7 minutes (they will finish cooking in step 4!). Transfer to a baking dish, then set aside.

Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook carrot, stirring, until slightly tender, 2-3 minutes. Add dried oregano (see ingredients) and 1/2 the garlic. Cook until fragrant, 1-2 minutes. Add passata, beef-style stock powder, the water, the brown sugar and 1/2 the butter. Stir to combine, then bring to the boil. Season to taste. Pour sauce over the meatballs. Sprinkle with shredded Cheddar cheese. Bake until meatballs have cooked through and cheese is melted, 10 minutes.

Little cooks: Add the finishing touch by sprinkling the cheese on top!

While the meatballs are baking, slice ciabatta in half, lengthways. In a small bowl, microwave remaining butter and garlic in 10 second bursts, until softened. Season with salt, then stir to combine. Brush garlic butter over cut sides of ciabatta. Place ciabatta directly on an oven wire rack. Bake until golden, 5 minutes. Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing regularly, until tender, 4-5 minutes. Season to taste.

Little cooks: Take the lead and help brush the butter over the ciabatta. Be careful, the butter might be hot!