Cheesy meatballs

Method:

Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.

Roll tablespoonful of the mixture into balls and place on an oven tray.

Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through.

Transfer to a plate lined with paper towel.

Repeat with remaining meatballs.

Serve immediately.