Cheesy Beef Meatballs

These beef meatballs with a rustic vegetable sauce covered with a layer of melted cheese go perfectly with rice

To start, roughly dice the tomatoes, onion and red bell peppers. They don't need dicing particularly small or neat because we're going to be blending up the sauce into a rustic, coarse texture

Then set aside and make your meatballs. To make this meal even more cheesy, we're going to add cream cheese into the meatballs

So add that to a large mixing bowl followed by your panco breadcrumbs, oregano, salt and black pepper

and then your beef. Use your hands to mix thoroughly. Then form into meatballs around one and a half inches in size

Set aside while you start cooking your sauce. So fry your onions, peppers, tomatoes in extra virgin olive oil over a medium high heat for eight minutes

Then add in your garlic and cumin and fry for a further minute while stirring

Then transfer to your food processor or blender or ideally use a stick blender in the term and blend the sauce into a roast

at this point you can add in your salt and black pepper give it a stir and then add in your meatballs

cover and cook for 10 minutes then remove the lid give the meatballs a gentle stir and allow to cook for a

further 5 to 10 minutes with the lid off until the sauce thickens a little more then give the

meatballs another stir and level out you can give the pan a shake to do this finally top with your

cheddar cheese pop the lid back on and leave for a few minutes on a low heat

until fully melted then you're ready to serve