Spaghetti Meatballs

There are an abundance of ready made meatballs available in the meat aisle of any supermarket but until you make your own you’ll never understand how good home made ones really are.  They are relatively easy to make and pack in more flavour and moisture, and of course you make them to your own tastes.

Ingredients for Spaghetti Meatballs- serves 4

For the meatballs:
250g pork mince & 250g beef mince mixed together

40g breadcrumbs
20g grated parmesan or gran padano cheese
1 egg, beaten
2 teaspoons of dried mixed Italian herbs
1 teaspoon cayenne pepper

For the sauce:
750g tomato passata
1 carrot, grated
1 medium onion, finely diced
2 cloves of garlic, crushed or 2 teaspoons of garlic puree
1 tablespoon tomato concentrate
1 teaspoon dried mixed Italian herbs
Glug of rapeseed oil

500g dried spaghetti

Pre heat the oven to 200c
In a bowl mixed together all the ingredients for the meatballs
Split the mixture into 24 small meatballs, just a bit smaller than a ping pong ball and put on a baking tray
Place in oven for 15 minutes

Whilst the meatballs are cooking start preparing the sauce
In a large deep frying pan sauté the carrot, onion and garlic in the rapeseed oil
Once softened add all the other ingredients to the pan and bring to a gentle bubble.
Stir occasionally whilst the meatballs are cooking.
After 15 minutes take the meatballs out of the oven and add them to the pan with the sauce
Cook over a low heat for a further 15 minutes, stirring gently.

Boil a pan of water for the spaghetti and cook for about 8 minutes.

Spoon the meatballs and sauce over a bowlful of spaghetti.
Add a sprinkle of parmesan and tuck in!

I used wholemeal spaghetti as I prefer the taste and texture to that of white spaghetti, just follow the cooking times on the packet. The cayenne pepper adds a bit of a kick to the meatballs so if this isn’t to your taste simply leave it out or if you love heat then add a splash more.