4 garlic breadsticks/slices, torn up into small chunks. 1 tbsp tomato puree. Mature cheddar for topping. Spaghetti to serve. Method. 1 Mix the mince, oregano and a little seasoning in a bowl. Roll individual meatballs roughly 1 1/2 inches in size. Heat half of the oil in a large pan and brown off the meatballs.. Heat the olive oil in a large, ovenproof frying pan over medium-high heat. Add the meatballs and fry for around 10 mins until browned on all sides, turning regularly. Remove from the pan using a slotted spoon and set aside. Add the carrots to the pan and fry for 5-7 mins until starting to soften. Add the garlic for the final minute of cooking time.

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Preheat oven to 350°F (180˚C). In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper. Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs. Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.. 3 garlic cloves, crushed 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 2 tsp sugar 150g ball mozzarella, torn into pieces 4 garlic breadsticks or garlic bread slices, torn or chopped into chunks 25g cheddar, grated green salad or spaghetti, to serve. STEP 1 Combine the mince, oregano, fennel seeds and some seasoning in a bowl.