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.
