Cheesy Meatballs in Vegetable Sauce

1. 1

   Combine mince, onion, basil, egg and breadcrumbs in a bowl and season with salt and pepper.

2. 2

   Shape 1 tablespoon of mixture into a flat round and place 1 cheese cube in centre of round and then shape mixture around the cheese to form a ball and then repeat with remaining mixture and cheese cubes.

3. 3

   Heat 1 tablespoon oil in a frying pan over medium high heat and cook meatballs in batches turning for 3 to 4 minutes or until browned and then transfer to a plate and cover with foil to keep warm.

4. 4

   Heat remaining oil in pan and add celery, carrot and zucchini and cook, stirring occasionally for 5 minutes or until celery starts to soften and then add tomato and cook stirring for 2 minutes and then add tomato paste, crumbled stock cubes and 1 cup cold water and bring to the boil and then reduce heat to low and simmer covered for 30 minutes or until sauce has thickened.

5. 5

   Return meatballs to pan and simmer covered for 5 to 7 minutes or until meatballs are cooked through.

6. 6

   Serve meatballs and sauce with sp[aghetti.

* Per serving · 4 servings · Values may vary.