Spaghetti and meatballs

Spaghetti and meatballs
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

A quick and easy spaghetti and meatballs recipe that’s inexpensive to make and takes just 30 minutes.

Nutrition: per serving

Calories
764kcals
Fat
29g (9.6g saturated)
Protein
32.4g
Carbohydrates
91.7g (12.7g sugars)
Fibre
6g
Salt
2.6g
Calories
764kcals
Fat
29g (9.6g saturated)
Protein
32.4g
Carbohydrates
91.7g (12.7g sugars)
Fibre
6g
Salt
2.6g

Ingredients

  • 400g British free-range sausages, or sausagemeat
  • 1 lemon
  • Œ_ tsp chilli flakes
  • 40g fresh breadcrumbs
  • 20g parmesan, plus extra to serve
  • Good glug sweet vermouth
  • 2 x 400g tins chopped tomatoes
  • 2-3 anchovy fillets, drained
  • Olive oil for frying
  • 400g spaghetti
  • Fresh basil leaves, to serve, optional

Method

  1. Skin the sausages and put the meat in a bowl (or put the sausagemeat in a bowl). Finely zest the lemon and add to the bowl with the chilliξflakes and breadcrumbs. Grate in the parmesan, season, then mix well. Shape into 20 small balls.
  2. Heat a frying pan, add the vermouth, bubble fiercely, then add the tomatoes and anchovies. Cook until thick, breaking up the anchoviesξto dissolve. Taste and season.ξ
  3. In another pan, heat a little oil and brown the meatballs all over, then put them in the tomato sauce and cook for another 10 minutes.ξ
  4. Cook the pasta according to the pack instructions, drain, then toss through the meatballs and sauce. Put in bowls, top with extra cheeseξand, if you like, basil leaves.

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