Cheesy Meatball Parmigiana

Pop the meatballs into an ovenproof dish. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pop a large frying pan on medium-high heat (no oil). Pour in the chopped tomatoes, chicken stock paste, sugar for the sauce (see ingredients for amount) and half the Italian style herbs..
Stir together well, then bring back to the boil and simmer until thickened, 3-4 mins.

While the sauce simmers, halve the ciabatta and pop onto a baking tray, cut-side up.
Pop the remaining garlic into a small bowl with the olive oil for the garlic bread (see ingredients for amount) and remaining Italian style herbs.
Mix well to combine, then spoon over the cut sides of the ciabatta.

Once the sauce has thickened, taste and season if needed. Stir in the butter (see ingredients for amount) until melted, then remove from the heat.
When the meatballs are cooked, remove from the oven and pour over the sauce. Grate the Cheddar over the top and sprinkle with the remaining hard Italian style cheese.
Bake the parmigiana on the top shelf and the garlic bread on the middle shelf of your oven until both are golden, 5-6 mins.

Meanwhile, trim the baby gem, then separate the leaves.
In another medium bowl, combine the cider vinegar and olive oil for the dressing (see ingredients for amount), then season with salt and pepper.
Add the baby gem to the dressing and toss to coat.