Ingredients

• 500g lean beef mince
• 1 green onion, finely chopped
• 2 tablespoons finely chopped fresh basil
• 1 egg, lightly beaten
• 2/3 cup fresh breadcrumbs
• 100g piece tasty cheese, cut into 1cm cubes
• 2 tablespoons olive oil
• 2 stalks celery, trimmed, finely chopped
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 500g roma tomatoes, finely chopped
• 1/4 cup salt-reduced tomato paste
• 2 Massel beef style stock cubes
• Cooked spaghetti, to serve

Method

• Step 1 Combine mince, onion, basil, egg and breadcrumbs in a bowl. Season with salt and pepper. Shape 1 tablespoon mixture into a flat round. Place 1 cheese cube in centre of round. Shape mixture around cheese to form a ball. Repeat with remaining mixture and cheese.
• Step 2 Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook meatballs, in batches, turning, for 3 to 4 minutes or until browned. Transfer to a plate. Cover with foil.
• Step 3 Heat remaining oil in pan. Add celery, carrot and zucchini. Cook, stirring occasionally, for 5 minutes or until celery starts to soften. Add tomato. Cook, stirring, for 2 minutes. Add tomato paste, crumbled stock cubes and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered for 30 minutes or until sauce has thickened.
• Step 4 Return meatballs to pan. Simmer, covered, for 5 to 7 minutes or until meatballs are cooked through. Serve meatballs and sauce with spaghetti.