Spaghetti & Meatballs with Cherry Tomato Sauce

A familiar favourite, meatballs with tomato sauce is a dish full of warming flavours for the winter months. Make yours extra special with homemade meatballs and a sweet cherry tomato sauce. Double-up the recipe and freeze for easy midweek dinners. Add extra vegetables for a more substantial meal that can go further. This recipe is perfect to enjoy cooking with the family on a rainy afternoon.

Serves: 4-6

Prep Time: 30 minutes

Cooking Time: 50-60 minutes

• 6 good quality pork sausages
• 500g minced beef
• 1 onion, grated or very finely chopped
• 50g parmesan, grated
• 50g fresh breadcrumbs
• 1 egg, beaten
• 1 tbsb dried oregano
• 1 tbsp olive oil

• 2 tbsp olive oil

• 1 x 250g punnet fresh cherry tomatoes

• 1 clove garlic, crushed

• 2 x 400g tin chopped tomatoes or passata

• Salt and freshly ground black pepper

• 125ml red wine (optional)

• Fresh basil to serve

• Spaghetti to serve

• Parmesan to serve

1. Split the skins of the sausages and remove the meat.
2. Place the sausage meat and the rest of the meatball ingredients except for the olive oil in a large bowl and mix well. Use your hands to ensure all the ingredients are thoroughly mixed.
3. Divide the mixture into approximately 40 portions depending how small or large you like the meatballs. Using your hands, roll the meat into small balls. You may find that wetting your hands will help to stop the meat from sticking.
4. Heat the oil in a large frying pan.  Add the meatballs in batches and cook each batch for 5-8 minutes, turning frequently until almost cooked and browned.
5. Set aside whilst you make the sauce.

1. Heat the olive oil in a large saucepan.
2. Add the cherry tomatoes and cook over a medium heat until the skins begin to char and split.
3. Add the garlic and cook for a minute or two.
4. Add the tinned tomatoes, salt and pepper and red wine (if using) and simmer without a lid for 8-10 minutes until the sauce has thickened. If you prefer a smooth sauce, remove from the heat and blitz with a hand blender. Return the sauce to the saucepan and re-heat.
5. Add the meatballs to the sauce and cook over a low heat with the lid on for a further 10-15 minutes. Meanwhile cook the spaghetti in boiling salted water according to pack instructions.
6. Toss the meatballs and sauce with the cooked spaghetti and serve with fresh basil leaves and extra parmesan.