Italian-style Spaghetti and Meatballs

Italian-style Spaghetti and Meatballs  

Core recipe

For the meatballs:
2 tsp garlic salt
2 tsp ground ginger
500g/1lb 2oz extra lean minced beef
4 spring onions, very finely chopped
1 small egg, lightly beaten
2 tbsp mixed chopped herbs (parsley, oregano and basil) (you could use a tsp each of dried herbs)
Salt and freshly ground black pepper

For the sauce:
2 onions, peeled and finely chopped
1 x 400g/14oz can chopped tomatoes
1 courgette, finely diced
2 garlic cloves, peeled and crushed
2 tbsp chopped basil (you could use 2 tsps of dried but fresh really is better for this)
1-2 tbsp artificial sweetener
250ml/8floz beef stock
Salt and freshly ground black pepper

350g/12oz dried wholemeal spaghetti

Make the meatballs by combining all the ingredients in a mixing bowl and then, using your fingers, mix thoroughly to combine. Cover and chill for 2-3 hours or overnight to let the flavours develop.

Place the onions in a large saucepan with the tomatoes, courgette, garlic, basil, sweetener and stock. Bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Season and keep hot.

Divide the meat mixture into 24 portions and shape each one into a ball. Add to the tomato mixture, cover and cook gently for 20-25 minutes, stirring occasionally, until the meat is cooked through and tender.

Cook the spaghetti according to the packet instructions. To serve, divide the spaghetti between four warmed shallow bowls or plates and top with the meatballs and sauce