Instructions: Combine the minced beef with half of the chopped onion, the parsley, and just enough bread crumbs to create a firm, consistent mixture that is readily rolled into meat balls.

Roll the meat mixture into about 12 to 14 balls. Wrap a piece of shaved ham around each meat ball and fasten it with a toothpick. As you work, place the ham-wrapped
meatballs in an oven-proof casserole dish. Bake the dish in a pre-heated oven at 180-C (350-F) degrees for 20 minutes, or until the meat is cooked through.

Meanwhile, saute the rest of the chopped onion in a small skillet with a dab of butter for about 3 to 5 minutes, or until softened. Remove the casserole from the oven and let the meatballs
cool a bit before removing the toothpicks. Pour the sauteed onions over the top of the meatballs. Sprinkle on the herb mixture, garlic powder, and basil.

Smother the meatballs with the most of the grated cheddar cheese and pour on the tomato puree. Sprinkle the remaining grated cheddar cheese over the top of the tomato sauce and return the casserole to the oven for another 15 minutes, or until the sauce is heated through. Serve warm with mashed potatoes, carrots, peas, and corn.

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