Messy Meatball Buns

1. Use your clean hands to mix the minced beef with half the pesto, a pinch of sea salt, and black pepper. Shape into 12 pieces and, with wet hands, roll into balls.

2. Brown the balls all over in a non-stick frying pan on high heat with a tablespoon of olive oil, shaking the pan regularly.

3. Once the balls are golden, pour in the tomatoes, breaking them up with a wooden spoon. Add a quarter of a tin's worth of water. Bring to a boil.

4. Slice the mozzarella and lay it over the balls. Cover with a lid and leave to thicken for 5 minutes on medium heat.

5. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on low heat.

6. Split each bun and spread a heaped teaspoon of pesto inside.

7. Divide the balls and mozzarella among the buns, adding a little sauce. Serve the remaining sauce on the side for dipping.