Meatballs with spaghetti and fresh tomato sauce

 

Adapted from a Delia Smith recipe

Meatballs with spaghetti and fresh tomato sauce

 Serves 4

 Per serving: 9 Points

Calories  452, Fat  20g

 

For the tomato sauce:

1.15kg fresh tomatoes

1 tbsp olive oil

1 onion, chopped

1 clove garlic, crushed

12 large fresh basil leaves, roughly torn

Salt and black pepper

 

For the meatballs:

225g minced pork

75g unsmoked back bacon

2 tsp chopped sage

75g wholemeal bread soaked in 2 tbsp skimmed milk

1 large egg

Salt and black pepper

3 tbsp olive oil

 

450g spaghetti, cooked

 

Roughly chop the tomatoes . Reserve 3 tomatoes and roughly chop the rest. Heat oil in a saucepan and fry onion and garlic for 4-5 minutes until softened. Add the chopped tomatoes and 1/3 of the basil.

 

Season and cook uncovered on a very low heat for 1-1½ hours until the texture is thick and jam-like, stirring occasionally. Chop the remaining tomatoes and add to the sauce with the basil. Cook for 5 minutes.

 

Meanwhile, place all meatball ingredients in a blender and mix well. Divide into 24 and shape into rounds. Heat the oil in a frying pan and fry the meatballs in 2 batches for 4-5 minutes until cooked through.

 

Toss the spaghetti with the tomato sauce and serve the meatballs on top.