Tip the breadcrumbs, milk and apples into a bowl and set aside for 5 mins. Meanwhile, cut about 100g of the cheese into 20 small cubes. Coarsely grate the rest. Tip the mince, herbs, garlic granules and onion granules and the beaten egg into the breadcrumb mixture. Season well and mix together using your hands. Form into 20 balls, weighing 40-45g each, then flatten. Press a cube of cheese into the centre of each one and roll into a ball again to enclose the cheese. Will keep covered and chilled for up to 24 hrs, or frozen for up to three months. To freeze, arrange on a baking tray lined with baking parchment, freeze until solid, then tip into a freezer bag.

Heat the oven to 220C/200C fan/gas 7. Heat the oil and butter in an ovenproof frying pan over a low heat and cook the garlic cloves and chilli for 2 mins. Pour in the passata, then swill out the jar with a little water and add that too. Stir in the basil and sugar. Season and bring to a simmer. Nestle the meatballs in the sauce and bake for 25-30 mins until just cooked through. Sprinkle over the grated cheese. Reduce the oven to 200C/180C fan/gas 6 and bake for 15-20 mins more until the cheese has melted. Serve with plenty of crusty bread and salad.