Italian Meatballs

Per 100g
Energy 333kcal / 1410KJ
Protein 10.8g
Carbs 66.2g
Fat 1.9g
Fibre 4.1g
Sodium 5.7g

Pork, Beef, Water, Wheat Rusk (made with Wheatflour Containing calcium carbonate, iron, Thiamine, Nicotinamide) Salt, Tomato powder, Rubbed herbs, Sodium di and triphosphate (E450, E451) Preservatives (E223) (suphur dioxide), garlic powder, Onion powder, Tomato granules, Yeast extract, Ground white pepper, Antioxidants (E301, E331) flavouring ( natural extracts).

Ingredients

3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans of chopped tomatoes
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch of flat-leaf parsley, finely chopped
few basil leaves (optional)

Method

Heat the oven to 220C/200C fan/gas 7. Spread the Meatballs out in a large roasting tin – the meatballs will brown better if spaced out a bit.

STEP 1
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

STEP 2
Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.

STEP 3
Stir in the chopped tomatoes, and red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

STEP 4
Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

STEP 5
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.