Cheesy Meatballs and Mash

Mix the meatballs into the sauce and serve with pasta if you prefer.

Hands-on time 30min, plus chilling. Cooking time about 40min. Serves 4

* 500g pack beef mince * 1 large egg, beaten * 75g (3oz) fresh breadcrumbs * 12 mozzarella pearls * 1tsp olive oil for the dipping sauce * 1tsp olive oil * 1 red onion, finely sliced * ½ red chilli, finely chopped * 2.5cm (1in) piece fresh root ginger, peeled and grated * 500g (1lb 2oz) cherry tomatoes, chopped for the mash * 1kg (2lb 3½oz) floury potatoes (skin on), we used Maris Piper, cut into small chunks * 40g (1½oz) salted butter * 200ml (7fl oz) milk

1 Mix mince, egg, breadcrumbs and plenty of seasoning in a large bowl. Divide into 12 equal balls. Working one at a time, flatten a ball in the palm of your hand, add a mozzarella pearl to the centre, and work the meat around it to cover. Repeat with remaining balls. Cover and chill in fridge for 1hr.

2 To make the sauce, heat the oil in a large pan and gently fry the onion to soften, about 5min. Add the chilli and ginger and cook for 1min more. Add the tomatoes and some seasoning. Cover and simmer for 10min. Set aside.

3 When meatballs have chilled, preheat oven to 200°C (180°C fan) mark 6 and bring a large pan of salted water to the boil.

4 Heat the oil in a large ovenproof frying pan over a medium-high heat and brown the meatballs, turning regularly until golden all over. Finish them off in the oven for 10min, or until cooked through.

5 Meanwhile, cook potatoes in the boiling water for 12-15min, until tender. Drain well and return to the pan with the butter and milk. Roughly mash (or more thoroughly if you prefer). Season to taste. Cover pan with a lid to keep warm.

6 Serve meatballs with the mash and the tomato sauce, reheated if necessary.

PER SERVING 796cals, 42g protein, 39g fat (19g saturates), 65g carbs (12g total sugars), 8g fibre