Preheat the oven at 180C.
For the meatballs, place the minced beef in a bowl, mix with 1 chopped garlic clove, some finely chopped parsley and season with salt and black pepper.
Shape the mixture into small meatballs.
Heat the oil in a frying pan and fry the meatballs for 6-7 minutes on medium heat, turning them on each side frequently.
Remove the meatballs from the pan and set aside.
For the tomato sauce, fry the chopped onion and the remaining garlic in a tsp of sunflower oil heated in a saucepan.
Add the tomatoes and the tomato passata and simmer until tomatoes are soft.
Season with salt and set aside to cool slightly.
Use a hand blender to blitz all ingredients into a saucy consistency.
Add the meatballs to the sauce and keep warm.
Place 4 small brioche rolls on a baking tray and spoon in some meatballs and tomato sauce.
Add a squeeze of Primula Cheese ‘n’ Jalapeno and cook in the oven for 3 minutes, until the cheese begins to melt.
Serve hot, with chopped spring onions on top.
