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Spaghetti & meatballs

By Sarah Cook

Contains pork – recipe is for non-Muslims only

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Prep:30 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 870
fat 37g
saturates 13g
carbs 95g
sugars 13g
fibre 5g
protein 46g
salt 1.34g

Ingredients

8 good-quality pork sausages
1kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g Parmesan, grated, plus extra to serve if you like
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (you'll need about 100g per portion)
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch flat-leaf parsley, finely chopped
few basil leaves (optional)

Tip

Freezing together
To freeze together, mix the roasted meatballs into sauce and freeze in portions. Defrost thoroughly overnight in the fridge, then heat in a covered pan until the sauce and meatballs are piping hot.Freezing separately
To freeze separately, put sauce in freezer bags, but open-freeze the uncooked meatballs on a tray, then wrap in cling film once hard. To cook, defrost meatballs and cook as above, or roast from frozen at 180C/160C fan/gas 4 for 30 mins, then shake and increase oven to 220C/200C fan/gas 7 for 10 mins more. Defrost sauce and bring to a simmer in a pan before serving.Variation: Spanish-style meatballs
Swap the Parmesan for 1 tbsp smoked paprika in the mince mixture, sizzle 140g finely diced chorizo in with the garlic for the sauce and leave out the basil. Serve with some roast potatoes and salad.

Method

First make the meatballs. Split the sausage skins and squeeze out the meat into your largest mixing bowl. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti. 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.