Meatball Parmigiana Inspired Bake and Mash

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Once the water is boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine half the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.

Pop the meatballs into a medium baking dish. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a medium saucepan. Once hot, add the garlic and cook for 30 secs. Pour in the passata, mixed herbs, chicken stock, sugar and water for the sauce (see pantry for both amounts). Mix together, bring it up to the boil, reduce the heat slightly and simmer for 6-7 mins.

Drain the mozarella and squeeze as much liquid as you can out of it. Pat dry then tear into small pieces.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

When your meatballs and carrots have finishing cooking preheat your grill to high.

Add a splash of water in the sauce if it needs it. Taste and season with more sugar, salt or pepper, if needed.

Drain and discard any excess oil from the meatballs. 

Pour the tomato sauce into the baking dish covering the meatballs in the sauce. Top with the mozzarella pieces.

Pop under the grill until the cheese has melted and is bubbly, 5-8 mins.