Meatball & garlic bread traybake

• turkey thigh mince↗350g g
• dried oregano↗1 tsp tsp
• fennel seeds1 tsp tsp
• olive oil↗1½ tbsp tbsp
• onion↗1 large

  chopped

• garlic cloves↗3

  crushed

• tomato purée↗1 tbsp tbsp
• tomatoes↗2 x 400g cans chopped

  2 x 400g cans chopped

• sugar↗2 tsp tsp
• mozzarella↗150g ball g

  torn into pieces

• garlic breadsticks4

  or garlic bread slices, torn or chopped into chunks

• cheddar↗25g g

  grated

• green salad

  or spaghetti, to serve

Step-by-step instructions

1. 1

   Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over – don’t worry if they’re not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.

2. 2

   Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.

3. 3

   Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.