Step 1

Preheat oven to 220°C. For the ragu, place all the ingredients in a roasting pan and season. Cover with foil and roast for 20 minutes, then remove foil and remove from the oven. Stir to release some of the cooking juices, then return to oven and roast for a further 30 minutes or until thick and saucy. Set aside.

Step 2

To make the meatballs, combine all ingredients except the cheese in a large bowl and season. With slightly wet hands, roll into 8 equal-sized balls. Place on a small lightly greased roasting tray and roast for 20 minutes. Change oven setting to grill. Transfer meatballs to tomato ragu mixture, scatter over the cheese and grill for 10 minutes or until meatballs are cooked through and cheese is golden. Set aside for 5 minutes.

Step 3

For the garlic bread, place herbs and garlic in a food processor and whiz until finely chopped. Add butter, season and whiz until well combined. Spread garlic butter over the baguette halves and grill for 3 minutes or until golden. Serve with meatballs. (Any leftover garlic herb butter can be stored in the fridge for up to 2 weeks.)