spaghetti with meatballs

Start by heating the olive oil in a pan over a medium heat until hot, then add the spring onion and and cook (stirring frequently) for 5 minutes (or until the onion is soft).

Next, add the minced meat and ½ the onion to a large mixing bowl. Then, lightly whisk the egg in a separate small bowl, before adding it to the large bowl with the minced meat and onion. Season well, then mix everything together well with your hands.

Then, divide the mixture evenly into 8 meatballs, before sprinkling the flour onto a plate and rolling each meatball in the flour. Then chill the meatballs for 10 minutes.

Next, heat the remaining oil in a frying pan and add the meatballs to cook for 5 minutes (without moving them). Then, using tongs, carefully turn them over and cook for another 5 minutes.

Meanwhile, mix the tomato passata, cumin, paprika, Worcestershire sauce, tomato purée and remaining spring onion together, then add to the pan (seasoning with salt and pepper). Cover and simmer for 25 minutes until the meatballs are cooked.

Whilst the meatballs are simmering, cook the tagliatelle according to the pack instructions. Then drain and toss with a teaspoon of olive oil to keep the spaghetti from sticking.

5 minutes before the pasta and meatballs are ready to serve, cook the green beans in boiling water for 3-5 minutes in a covered saucepan.

Finally, when the meatballs, pasta and green beans are ready add to a plate, serve and enjoy.