Pork meatballs with a cheesy crumb topping

1 small onion
1 garlic clove or 1 x 5ml spoon garlic purée or paste
25g reduced fat hard cheese, e.g. Cheddar or similar
1 slice of bread or 25g breadcrumbs
250g pork mince (5% fat)
1 x 15ml spoon dried mixed herbs
Black pepper
1 x 5ml spoon oil or spray oil
1 x 400g can chopped tomatoes
1 x 15ml spoon tomato purée
50ml water

Chopping board, vegetable knife, grater, food processor, small bowl, mixing spoon, large mixing bowl, red chopping board, large non-stick heatproof frying pan, plate, heatproof mixing spoon, heatproof dish (if needed).

1. Prepare the ingredients:
   - peel and finely chop the onion;
   - peel and crush or finely chop the garlic clove, if using;
   - grate the cheese;
   - blitz the bread into breadcrumbs, if need be;
   - mix the cheese and breadcrumbs together in a small bowl.
2. Put the mince, half each of the onion, garlic and herbs in a bowl. Season with black pepper.
3. Mix the mince mixture well and shape into about 8 walnut-sized meatballs. Thoroughly wash and dry hands after touching the raw meat.
4. Heat the oil in a large non-stick heatproof frying pan and cook the meatballs for 8-10 minutes all over until brown. Transfer to a plate lined with kitchen paper to drain any excess fat.
5. Add the remaining onion, garlic and herbs to the empty frying pan.
6. Cook for 4-5 minutes until soft, but not coloured. 
7. Add the chopped tomatoes, tomato purée and 50ml water. Season with black pepper.
8. Bring to the boil and reduce the heat to a simmer.
9. Return the meatballs to the pan and simmer for 10 minutes in the hot sauce.
10. Preheat the grill to a moderate heat.
11. Sprinkle the mixed cheese and breadcrumbs over the meatballs, place the pan under the preheated grill and heat for 3-4 minutes until the cheese melts and the breadcrumbs are golden and crispy. If the frying pan is not heatproof, transfer to a heatproof dish.
12. Serve the meatballs with cooked pasta shapes or crusty bread and a crisp salad or seasonal green vegetables.

• For a vegetarian version, use a plant-based mince instead of pork mince. If using a mycoprotein, e.g. Quorn, you may need to add a small amount of beaten egg to the mixture to help it hold together. Alternatively, try using a food processor to mix the ingredients.
• Blitz stale bread into breadcrumbs and store in the freezer until needed. A grater can be used instead of a food processor.
• Reduce food waste – use up vegetables from your fridge that will otherwise go to waste and add them to the sauce, such as grated carrots or courgettes, or sliced mushrooms.
• Use up cheese – freeze any excess for another recipe.
• Buy mince on ‘special offer’ or when reduced and make up batches of meatballs for the freezer.

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