You can't beat a comforting bowl of spaghetti and pork meatballs. This version is cooked in a vibrant tomato and red pepper sauce
Ingredients
- 450g pork mince
- 1 small apple, peeled, cored and grated
- 1 small garlic clove, crushed
- 25g fresh white breadcrumbs
- 1 tbsp olive oil
- 250g spaghetti, to serve
For the sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g can chopped tomato
- 3 roasted red peppers (from a jar), roughly chopped
Method
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Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
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Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
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Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
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Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.