Hearty Spaghetti ‘N Meatballs
An absolute classic perfect for pretty much any occasion. Packed with flavours that remind you of home… sweet red pepper, tangy tomato ragu and earthy herbs to create a quick and simple meal for your loved ones.
|1 Packet of MOR's Beef Meatballs with Red Peppers
|Olive oil, for roasting
|400g spaghetti (about 100g per portion)
|3 tbsp olive oil
|4 garlic cloves, crushed
|2 x 400g cans chopped tomatoes
|3 tbsp caster sugar
|½ a large bunch of flat-leaf parsley, finely chopped
|A few basil leaves
MOR Beef Meatballs with Red Peppers nutritional information
Heat the oven
Preheat the oven to 220C/200C fan/gas 7.
Prepare the meatballs
Spread meatballs out in a large roasting tin – the meatballs will brown better if spaced out a bit
Roast the meatballs
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Prepare the sauce
Meanwhile, to make the sauce, heat the olive oil in a large saucepan. Add the crushed garlic cloves and sizzle for 1 minute.
Create the sauce
Then stir in the chopped tomatoes, caster sugar, parsley and seasoning and simmer for 15-20 mins until slightly thickened.
Add the meatballs
Next stir in a few basil leaves, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of salted boiling water.
Add the spaghetti
Once the spaghetti is cooked and drained, spoon the sauce and meatballs over the spaghetti, or stir them all together
Serve with extra parmesan and a few basil leaves