1. Mix all the meatball ingredients (apart from mozzarella) in a bowl and put in the fridge for a few hours. If the mixture is a bit wet add a few more breadcrumbs.

2. Split the mixture into 6 balls (the meatballs will be quite large but need to be to cover the cheese), flatten and place 10g of mozzarella onto the mixture. Carefully wrap the meat round the cheese and squeeze into a ball, sealing all edges

3. Spray a frying pan with some fry light/olive oil and sear the meatballs on all sides. Set aside until you're ready to cook.

4. Combine all sauce ingredients and simmer for 5 minutes. After the 5 minutes, add the meatballs and simmer on low for 20/25 minutes. Stir occasionally but be careful to not split the meatballs. If the sauce is too thick keep adding a bit of water to thin it.

5. Meanwhile, if serving with pasta, cook the pasta as per packet instructions. Once cooked, serve with any of the optional sides.