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Spicy peri-peri meatballs with spaghetti
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1 tbsp olive oil
1 small onion, diced
½ x 400g pack 24 Hereford beef meatballs
150g mushrooms, sliced
227g can chopped tomatoes
195g can sweetcorn, drained
1 tbsp Nando’s Medium Peri-Peri Sauce
½ x 25g pack parsley, chopped
1. Heat the oil in a frying pan and fry the onion and meatballs for 3 minutes, add the mushrooms and cook for a further 2 minutes. Add the tomatoes, sweetcorn and peri-peri sauce. Bring to the boil, cover and simmer gently for 10 minutes, stirring occasionally.
2. Meanwhile, cook the spaghetti in boiling water for 10 minutes, drain and toss with the meatballs, season and stir in the parsley.
Typical values per serving:
This recipe was first published in Thu Jan 15 10:31:53 GMT 2015.