Meatball Marinara Loaded Cheese Fries

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the chives. Add the beef mince, season with pepper and mix together with your hands. 

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

Bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, stir in the tomatoes, then set aside. 

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

When the chips have a few mins left, sprinkle over half the Parmigiano Reggiano and return to the oven until melted, 2-3 mins.

When the meatballs are cooked, remove them from the oven.

Add the marinara sauce and sugar (see pantry for amount) to a medium saucepan and bring to the boil, then reduce to a simmer.

Stir in the butter (see pantry for amount) until melted, 1 min. Taste and season with salt and pepper, adding a splash of water if it's a little too thick.

Stir the cooked meatballs through your marinara sauce.