We really love a spaghetti and meatballs dish, this one provides 3 of your 5 a day, and are made with pork, kale and chickpeas - giving you that fibre and protein kick!
Three of your 5 a day
In a large mixing bowl, combine the minced meat, onion and garlic
Dry roast the fennel seeds in a hot pan for 1 min, place in a pestle & mortar & crush, then add to the mix. (If you do not have a pestle & mortar, just add the fennel seeds whole)
Add the remaining ingredients for the meatballs and mix well to combine
Using damp hands, roll into balls of equal size - about 5cm
Place on a lined baking tray, cover and chill in the fridge for at least an hour
For the sauce; into a heated, non-stick pan, add the olive oil, onion, garlic, chilli if using, & fry over a gentle heat for 5 mins, until the onions are softened
Add the passata, tomato puree, thyme and stock. Reduce the heat, simmer for 10 mins
Add the balsamic vinegar if needed (you may find your passata sweet enough to not need the balsamic) If the sauce looks like it needs loosening, add a splash of water
Into a heated, non-stick frying pan, spray with 1 squirt of Frylight, before adding some fo the meatballs. Fry, in batches, to seal, until they take on a golden colour. They will finish cooking in the tomato sauce
Add the meatballs to the tomato sauce, and cook over a gentle heat for 10 -15 mins, until the meatballs are cooked through
In the meantime cook your pasta to the pack instructions and when al-dente serve up (removing the thyme sprigs and add a garnish of basil) with your meatballs, tomato sauce, and add a handful of salad per person.