Spaghetti & meatballs in harissa tomato sauce

Step by Step

Step 1

Put the oil into a large heavy-based frying pan. Add the meatballs and cook over a medium-high heat for about 5 minutes, until lightly browned. Scoop out and set aside. Tip the onion into the pan, lower the heat, season with a little salt and fry for about 10 minutes, until soft and turning golden.

Step 2

Stir in the garlic and harissa and cook for a couple of minutes more. Add the chopped tomatoes and simmer for 10 minutes, then tuck in the meatballs. Cook for 10-15 minutes, until the meatballs are cooked through with no pink meat and the juices run clear

Step 3

As the meatballs cook, boil the spaghetti in salted water for 9 minutes, then reserve a mug of pasta water and drain. Tip the spaghetti into the sauce and meatballs, add ⅓ of the feta and most of the mint. Mix, adding a little pasta water to loosen, then toss to coat. Plate up the spaghetti and meatballs, top with with the remaining feta and mint, then serve.

Ingredient

Mint

25 grams 0.06 lbs
Essential olive oil

2 tbsp 1 fl. ozs
Essential greek feta

200 grams 0.44 lbs
Cooks' ingredients harissa paste

2 tbsp 1 fl. ozs
Essential chopped tomatoes

400 grams 0.88 lbs
Eat flexi 12 beef, tomato and red pepper meatballs

336 grams 0.74 lbs
Garlic clove

2 clove/s 2 clove/s
Red onion

1 1
Spaghetti

400 grams 0.88 lbs

Spaghetti & meatballs in harissa tomato sauce

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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