Oregano and Lemon Meatballs with Spicy Tomato Sauce Recipe

Ingredients

For the tomato sauce

• 2tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, finely chopped or crushed
• 1 x 700g jar passatta
• 1 x 400g tin chopped tomatoes
• 1tbsp tomato ketchup
• good pinch dried chilli flakes
• pinch caster sugar

For the meatballs

• 1tbsp olive oil
• 1 onion, diced
• 400g (14oz) good-quality pork sausage meat
• 1 heaped tsp dried oregano
• zest ½ lemon
• 1 small egg, beaten
• 600g (1lb 5oz) spaghetti, cooked, to serve
• grated Parmesan cheese, to serve

Method

1. To make the tomato sauce, gently heat the oil in a sauté pan and cook the onion until softened. Add the garlic and stir for a few minutes, then add the remaining ingredients and season. Bring to the boil, then simmer until starting to thicken - around 30 minutes.

2. Meanwhile, make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.

3. Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick frying pan, in batches if necessary. Add to the sauce and cook very gently until they are cooked through - it will take around 12 minutes. The meatballs should feel firm to the touch. Serve with spaghetti and plenty of freshly grated Parmesan.