A favourite in our house that I’ve been making since my son was a baby 18 years ago. Over the years I’ve changed it slightly and added a little chilli to make it for a more grown up palette, but feel free to exclude the chilli (or even add a little more if you prefer).
5. Mix together until thoroughly combined.
7. Heat a little oil in a frying pan and fry your meatballs in batches of 8-10 until browned all over. Don’t add too many into the pan or they’ll steam rather than brown.
11. While your meatballs are cooking, you have time to bring a large saucepan of water to the boil and cook your spaghetti until ‘al dente’, then drain.
FREEZE: Once cooked, you can cool & freeze the sauce and meatballs for up to 3 months. Allow to thoroughly defrost and then heat through gently in a saucepan until hot. Serve with fresh pasta.