Spaghetti with Spicy Meatballs in Tomato Sauce
This is a great midweek supper and the meatballs are not too spicy so children will love them.
For the meatballs
500g lean minced beef
1 slice brown bread, made into crumbs
50g Parmesan cheese, finely grated
1 medium onion, finely chopped
2 green chilli, finely chopped
Salt and freshly ground pepper
1 egg, lightly beaten
2 tbsp olive oil
1 clove garlic, finely chopped
1 x 400g tin chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
Small handful torn basil
500g dried spaghetti, cooked according to the packet instructions.
In a large bowl, mix the minced beef, half the onion, the breadcrumbs, Parmesan and chilli. Season well with salt and pepper. Bind together with some beaten egg.
Form the mince mixture into balls using 1 tbsp of the mixture at a time. Coat them with flour, shaking off any excess. Heat 1 tbsp olive oil in a heavy saucepan and cook the meatballs over a medium heat, for 10 minutes. Turn them 2 or three times during cooking.
Heat 1 tbsp olive oil in a large frying pan over a medium heat, add the remainder of the onion and cook gently for 5 minutes until softened, add the garlic and cook for a further 2 minutes. Add the tinned tomatoes, the tomato purée and 4 fl oz water. Bring up to a simmer and cook gently for 5 minutes, add the sugar and season with salt and pepper, stir in the basil and add the sauce to the meatballs.
Gently stir them together and serve warm over spaghetti.