Cooking time 30 mins + preparation

Serves 4

Ingredients

225g (8oz) extra-lean minced beef
225g (8oz) extra-lean minced pork
75g (3oz) white breadcrumbs
2 tbsp dried oregano
1 chopped red chilli
1 pinch fennel seeds
1 tbsp chopped rosemary
1 tbsp chopped flat-leaf parsley
1 egg yolk
1/2 lemon, juiced
1 tbsp extra virgin olive oil,
1x450g pouch Original pasta sauce,
1/2 ciabatta loaf, thinly sliced and toasted
Low-fat mozzarella, broken up
20g (3/4oz) Parmesan cheese, grated

1. Preheat the oven to 200ºC/400ºF/Gas mark 6
2. Place the meat, breadcrumbs, dried oregano, chilli, fennel seeds, rosemary, parsley and egg yolk in a bowl. Add the lemon juice and season with black pepper. Mix well and roll into balls.
3. Heat a thick-bottomed casserole dish on the stove, add a little olive oil, then fry the meatballs until brown all over.
4. Add the sauce and bring to the boil, then lay the ciabatta croutes on top and sprinkle with the cheeses.
5. Drizzle with the remaining olive oil and bake for 20 mins, or until the cheese is golden brown.
6. Serve with cooked pasta and a green salad