Cheesy Baked Oregano Lamb Meatballs

In a medium bowl, combine the lamb mince, egg, oregano citrus spice blend (see ingredients list), salt (see ingredients list) and 1/2 the fine breadcrumbs. Take 1 tbs of the lamb mixture and shape into a small meatball. TIP: Use wet hands when shaping the meatballs to prevent the mixture from sticking! Set aside on a plate and repeat with the remaining mixture (you should get about 5 meatballs per person).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, 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.

Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Add the garlic, oregano and zucchini and cook for 1-2 minutes, or until fragrant. Add the passata (see ingredients list) and sugar and bring to the boil. Season to taste with salt and pepper. Pour the sauce over the meatballs in the baking dish and sprinkle with the remaining fine breadcrumbs and the shredded Cheddar cheese. Bake for 10 minutes, or until the cheese is melted

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

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