1. Set oven to 250ºC, grill setting.
Combine beef mince with 1 tsp oregano, crushed garlic clove, salt and pepper (see notes). Form into roughly 14 balls using 1/4 cup measure.

2. Heat a large oven-proof frypan (see notes) with 1 tbsp oil/butter over medium-high heat. Add meatballs and brown all around until nearly cooked through. Remove from pan and set aside on a plate, keep pan over medium heat.

3. Chop leek and celery, add to pan as you go. Grate in zucchini and add thyme leaves (use to taste). Sauté for 3-4 minutes. Pour in tomato sugo and 1/2 jar water. Cover and simmer 5-7 minutes.

4. Trim and chop sugar snaps, halve cherry tomatoes and dice radishes. Dress with 1/2 tbsp olive oil, salt and pepper.

5. Return meatballs to the sauce, cover and cook for further 3-4 minutes. Grate cheese and chop chives, sprinkle over the top. Place in the oven and grill for 2-3 minutes or until cheese is melted and golden. Add bread loaf (whole) to warm in the oven at the same time.

6. Serve cheesy meatballs with fresh vegetable salad. Tear or slice bread and serve on the side.

Notes:
If you have Worcestershire sauce in your pantry, add 1 tbsp to the meatballs mixture to deepen the flavours.

Alternatively, transfer to an oven-proof dish.

Gluten friendly option - bread is replaced with GF bread.

Beef mince 600g
leek 1
Celery 2 sticks
Zucchini 1
Thyme 1/2 packet
Tomato sugo 1 jar
Sugar snaps1/2 punnet
Cherry tomatoes 1 punnet
Radishes 1/3 bunch
Cheddar cheese 1 block (150g)
Chives 1/3 bunch
Small Five seed bread loaf 1

From your pantry:
olive + oil/butter (for cooking), salt, pepper, dried oregano, garlic (1 clove)