You may remember her from the Masterchef SA finale, and we asked her for some home-cooked culinary inspiration. We just can’t get enough of these cheesy rosemary meatballs.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
500g beef mince
50g grated Parmesan
1 cup chopped spinach
1 tbsp chopped rosemary
1 tsp crushed garlic
1 egg yolk
Salt and pepper
100g cheddar, cubed
2 tbsp vegetable oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
2 × 400g tin chopped tomatoes
1 tbsp brown sugar
55g packet beef soup powder

METHOD
1. Preheat oven to 180°C.
2. Combine mince, Parmesan, spinach, rosemary, garlic, egg yolk, and salt and pepper. Roll the mixture into 8–10 balls.
3. Make an indentation in the centre of each ball and insert a cube of cheddar. Pinch the ball closed over it.
4. Heat the oil in a pan and fry meatballs for 3 minutes, until browned. Remove from the pan and set aside.
5. In the same pan, cook onion, carrot and celery for 5 minutes, until soft. Add tomatoes, sugar and 1 cup water, and cook for 5 minutes.
6. Place meatballs in a roasting tin and pour the sauce over them. Cover the tin with foil and bake for 15 minutes. Remove foil, mix soup powder with 1 cup water and pour over meatballs. Cook for a further 10 minutes.