Thanks to LANCEWOOD’s Lactose Free Medium Fat Plain Cream Cheese, everyone gets to tuck into these cheesy stuffed meatballs. Be warned, they’ll all come back for more!

SERVES 4

1. Heat a glug of oil in a pan and fry 1 chopped onion and 3 chopped garlic cloves for 3-5 minutes. Set aside to cool.

2. Combine 1 tub LANCEWOOD’s Lactose Free Medium Fat Plain Cream Cheese and ¼ cup chopped Peppadews. Season well and set aside.

3. Combine cooled onions, 500g beef mince, 2 Tbsp Dijon mustard and a handful chopped fresh coriander. Season well.

4. Take a handful of mince mixture and flatten in the palm of your hand.

5. Place 1 tsp of cream cheese mixture in the centre and fold mince over to enclose to resemble a meatball. Repeat with remaining mixture.

6. Fry meatballs in batches in a hot pan for about 6-8 minutes or until cooked through. Set aside.

7. Serve meatballs in a hot store-bought tomato cook-in-sauce, garnished with fresh salsa alongside nacho chips and lime wedges.

RECIPE: CHAD JANUARY | PHOTOGRAPH: ZHANN SOLOMONS