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 (see pantry for amount) and half the mixed 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 pantry for amount) and remaining mixed 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 pantry for amount) until melted, then remove from the heat.

When the meatballs are cooked, remove from the oven and pour over the tomato sauce. Grate the Cheddar over the top and sprinkle with the remaining hard Italian style cheese.

Bake your 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 iceberg lettuce (see ingredients for amount), then separate the leaves. Tear into bite-sized pieces. 

In another medium bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount), then season with salt and pepper.

Add the iceberg to the dressing and toss to coat.