Spaghetti and meatballs with mini garlic bites

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Ingredients

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Imperial

Meatballs

Tomato sauce

Mini garlic bites

Spaghetti

1
For the meatballs, roughly blend or roughly chop the onion and red pepper
2
Add the pork mince and beef mince to a large bowl and combine with the rest of the ingredients and 1 tablespoon of olive oil, mix well
3
Shape into meatballs, approximately 40g each. Set aside on a cling film covered tray in the fridge until required
4
For the sauce, add olive oil to a pan over a low-medium heat. Gently sweat the shallots, courgette and garlic
5
Add the red wine vinegar, chopped tomatoes and a pinch of sugar
6
Cook for approximately 15 minutes, or until the sauce thickens. Add the Parmesan and season with salt and pepper. Set aside
7
Cook the spaghetti in lightly salted boiling water for 8-9 minutes or until tender, stirring occasionally. Drain and toss in a very small amount of sunflower oil to stop it from sticking together
8
Preheat the oven to 200°C/gas mark 6
9
Mix the butter, olive oil, garlic, parsley and black pepper together in a bowl
10
Rip the sourdough bread into small bite-sized chunks
  • 1/2 sourdough bread, or other fresh bread
11
Use your hands to coat all the chunks of bread in the garlic butter mix
12
Place the chunks on a baking tray and cook in the oven for 8 minutes, or until the bread is golden brown and the butter is bubbling. Sprinkle with Parmesan once cooked
13
Fry the meatballs in a little olive oil until golden brown. Transfer to an oven set to 200°C/gas mark 6 and cook for 8 minutes
  • 1 tbsp of olive oil
14
Reheat the tomato sauce in a pan and fold through the spaghetti
15
Spoon the spaghetti into bowls and add the meatballs and garlic bites. Serve immediately
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