Cheesy Meatball Bake with Crusty Garlic Bread

Cut one-third of the mozzarella into 1cm cubes and grate remaining mozzarella. One at a time, press a meatball flat in the palm of your hand. Top with a cube of mozzarella, then wrap meat mixture around mozzarella to enclose. Re-roll meatball into a ball. Repeat with remaining meatballs and mozzarella cubes. Heat oil in a frying pan over medium-high heat. Add meatballs and cook, turning, for 5 minutes or until golden. Transfer to a plate.

Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add vinegar and cook for 30 seconds, then add pasta sauce and 1/4 cup water. Bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until slightly thickened. Remove from heat. Finely chop half of the basil and add to sauce. Stir to combine. Pour sauce into a 4.5cm-deep, 20x26cm rectangle metal baking dish. Add meatballs. Bake for 10 minutes or until meatballs are cooked through.

Meanwhile, cut bread into 1.5cm-thick slices. Combine butter and garlic in a bowl. Season with freshly cracked black pepper. Spread butter mixture on bread and arrange loaf back together on a piece of foil. Wrap foil over loaf to enclose. Bake for 10 minutes or until golden.

Remove dish from oven. Top with grated mozzarella and bake for a further 5 minutes or until melted. Top bake with remaining basil. Season with freshly cracked black pepper. Serve with bread and lettuce.