SPAGHETTI AND HOMEMADE MEATBALLS

This delicious spaghetti and meatballs recipe is the perfect mid-week meal and is made in one pan so less washing up!

PREP: 10 min
COOK: 15 min
Serves 2
Recommended Price: £5-£7

Ingredients

• 400 g (14oz) minced beef
• 2 garlic cloves, crushed
• 50 g (2oz) breadcrumbs
• 1 large egg, beaten
• 1 tbsp Italian herb spicing
• 50 g (2oz) parmesan, grated
• 100 g (3 ½oz) mozzarella block, cut into 16-20 small cubes
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 large handful basil
• 2 x 400 g tin plum tomatoes
• 25 g (1oz) butter
• 700 ml beef stock
• 300 g (11oz) spaghetti

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Finely chop the stalks of the basil and leave to one side. Add half the olive oil to a large non-stick frying pan over a medium heat. Add in the garlic and cook for 1min then stir in the tomato puree and basil stalks and cook for another 2min. Tip in the plum tomatoes, breaking them up with either the back of a spoon or a potato masher. Season well and leave to simmer gently whilst you make the meatballs. 
2. In a large bowl combine the beef, garlic, breadcrumbs, egg, herbs and parmesan. Season with lots of pepper and a pinch of salt and mix very well. Split the mixture into 16 small balls and flatten in the palm of your hand. Put a cube of mozzarella into the middle and wrap the meat around so it is completely encased. Roll gently into a ball and put aside on a plate. Repeat with the remaining meatballs.
3. Roughly chop the basil leaves and add half to the sauce along with the butter. Pour the sauce in a large baking dish and heat the remaining oil in the frying pan. Add the meatballs and cook for 5min until browned all over. Remove to the baking dish and toss through the sauce. 
4. Bake in the oven for 30min until bubbling and the meatballs have browned. Remove the meatballs and stir in the beef stock and then the spaghetti. Season again and return the meatballs to the dish and put into the oven for another 20min.
5. To serve, sprinkle over the remaining basil and some extra parmesan if you like.  
   
   Per Serving:
   Calories: 900
   Protein: 59g
   Total fat: 42g
   Saturated fat: 18g
   Sugars: 11g
   Total carbs: 69g
   Fibre: 6g