Pep-It-Up Later Mini Meatballs

00Yields1 Serving
DifficultyIntermediatePrep Time20 minsCook Time30 minsTotal Time50 mins



For the Meatballs
 500 g minced beef
 1 egg
 100 g breadcrumbs
 1 Tbsp oregano
 2 Tsp thyme
 2 onions, finely chopped
 6 cloves garlic, minced
 50 g parmesan cheese, finely grated
 1 Tsp black pepper
 1 Tsp maldon sea salt
For the Sauce
 400 g choppeed tinned tomatoes
 700 g passata
 2 Tbsp lemon juice
 100 ml water
 2 Tbsp italian stallion chilli sauce

In a large bowl, combine the minced beef, egg, breadcrumbs, salt, pepper, thyme, oregano, 1 onion, 3 cloves of garlic and using your hands combine together.


Pull out small chunks of the mixture and roll into small balls in the palms of your hands about the size of a 2 pence piece.


Leave these to rest in the fridge for an hour to firm up slightly allowing the egg enough time to bind the meat together.


Heat a frying pan to a high heat with a little drizzle of olive oil, once smoking add the meat balls and swirl the pan every 10-15 seconds to get the meatballs brown on all sides, not to vigorously else they'll break up!


In a separate pan add the remaining 1 onion and 3 cloves of garlic along with a little olive oil, allow these to get nicely sot and brown before adding in the tinned chopped tomatoes, passata and water.


In a third pan add a coupe of litres of water, add a good pich of maldon sea salt and bring to the boil.


Once boiling add the dried spaghetti to the pan and boil for 10 Minutes until al-dente.


For the adults - dish the kids portions up and then splash into the pan the italian stallion chilli sauce, give it a quick stir and dish up in the usual way.