Neven Maguire's Meatball & Garlic Bread Traybake

INGREDIENTS

• 1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 2 Packets Simply Better Irish Angus Sea Salt & Herb Meatballs
• 1 Large Onion, finely chopped
• 4 Garlic Cloves, crushed
• 1 Tbsp. Simply Better Italian Tomato Puree
• 2 Tins Simply Better Italian Chopped Tomatoes
• 50g Butter
• 1 Sourdough baguette, torn or cut into small pieces
• 4 Tbsp. Simply Better Parmigiano Reggiano PDO, grated
• 1 Carton Simply Better Italian Mozzarella Di Bufala Campana, drained
• Simply Better Sea Salt & Freshly Ground Pepper
• 1 Carton Simply Better Italian Pesto alla Genovese with PDO Genovese Basil, to serve

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat the oil in a large frying pan over a medium heat and saute the meatballs for a few minutes until browned all but not cooked through. Transfer to a plate.
2. Add the onion to the pan and cook for 10-12 minutes until softened and just beginning to caramelise. Stir in half the garlic and cook for another minute, then add the tomato puree and chopped tomatoes. Simmer for a few minutes, then season to taste. Fold the meatballs into the sauce and leave to simmer on a low heat.
3. Meanwhile, melt the butter in a small pan or in the microwave and stir in the rest of the garlic. Put the sourdough pieces in a bowl and toss with the garlic butter then stir in the Parmesan.
4. Transfer the meatballs and sauce into a baking dish and scatter over the garlic bread pieces. Sprinkle over a little more Parmesan and tear the mozzarella on top then bake for 20-25 minutes until crisp and golden brown. Drizzle with a little pesto and serve straight to the table with the remainder so everyone can help themselves.