Directions

1. Preheat the oven to 180°C.

2. Start by thinly slicing the bread and melting 15g butter in a small dish.

3. Mix the butter with the sliced / crushed garlic and then brush this butter over the slices of bread. Allow the bread to soak up the butter.

4. Now to make the meatballs: add the beef mince, 40 chopped shallots, an egg and any spices / seasoning to a bowl. Mix thoroughly.

5. Form 12 meatballs from the mixture, rolling the mix in your hand. Heat a pan over a medium heat and add the meatballs, frying to colour all sides. We find we don't need any added oil due to the fat content of the meat, but add some butter / cooking coconut oil if needed.

6. Once the meatballs are brown (they don't need to be fully cooked as they're being baked too), transfer them to an oven dish and return the pan to the heat.

7. Add the remaining 15g butter and 50g shallots. Fry over a gentle heat to soften the shallots.

8. Add the tomatoes (blitz chopped tomatoes first if you prefer a smooth sauce), bring to the boil, then simmer for 5-10 minutes to reduce slightly.

9. Pour the tomato sauce over the meatballs in the oven proof dish.

10. Tear up the garlic bread and place the pieces on top of the meatballs & sauce.

11. Finally sprinkle the grated parmesan on top, then place the dish in the oven to bake for around 15 minutes, until the bread is nice & toasty and the cheese is golden.