Spaghetti Meatballs

Cooking time: 45 mins

SERVES: 4

Ingredients

- 250g Beef mince
- 250g Pork mince
- 3 thick slices of old bread
- 250g Milk
- Salt (to taste)
- Cracked Black Pepper (to taste)
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 30g Olive oil
- 2 Garlic cloves (finely sliced)
- 400g cherry tomatoes
- 30g Tomato puree
- A few sprigs of fresh Basil
- Parmesan (for shaving on top)
- 400g dried Spaghetti.

Method

- Cut your bread into small cubes before placing in a large mixing bowl with milk, garlic powder & dried oregano. Soak for 20 minutes then squidge together with your hand until you reach a wet paste.
- Add beef & pork mince to the paste and squidge together with salt and pepper until fully combined.
- Scoop out half a handful at a time, roll into meatballs and place on a tray.
- In a large frying pan, on a medium heat, fry your meatballs until browned then set aside to rest.
- In the same pan (keeping all the flavourful oils), fry off your finely sliced garlic before adding tomato paste. Fry for a further 2 mins stirring occasionally, then add your cherry tomatoes and a good pinch of salt & pepper. Once they start to blister, lower the heat and place a lid on the pan. Leave to cook down until the tomatoes have broken down to a sauce then add you meatballs back in and simmer gently with a lid on for 30 mins.
- Place a pan of salted water on a boil before adding your pasta. Leave to boil until just under cooked then drain.
- Pour your pasta into the sauce pan to finish the cooking. Toss and stir with the sauce until it has thickened to a glossy coating. Use a little pasta water to help.
- Turn your tomato pasta on to the plate, top with your meatballs and the last of the sauce.
- Spinkle over cracked black pepper & salt, shave on some parmesan and crown with a drizzle of extra virgin olive oil and torn fresh basil… enjoy!