Cheesy Beef Meatball Sub & Fries

While the fries are baking, finely chop the brown onion and the garlic. Grate the carrot. Finely chop the celery. In a medium bowl, combine the beef mince, Italian herbs, the salt, fine breadcrumbs, egg and 1/2 the garlic. Season with pepper and mix well. Take 1 tbs of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the meatballs, tossing, for 3-4 minutes, or until browned all over. Transfer to a plate.

TIP: The meatballs will continue cooking in step 5!

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the onion, carrot and celery until just softened, 3-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, water, a good pinch of brown sugar, the beef stock powder (see ingredients), and the butter to the pan. Stir to combine.

Return the meatballs to the pan and stir to coat. Reduce heat to medium and simmer, stirring occasionally, until the meatballs are cooked through and the sauce has reduced, 6-8 minutes. Season to taste. Meanwhile, place the bake-at-home ciabatta on an oven wire rack and bake for 5 minutes, or until heated through.