Spaghetti & meatballs in harissa tomato sauce

Spaghetti & meatballs in harissa tomato sauce

Rich, creamy and warming, perfect for chilly nights.

5 out of 5 stars(2) Rate this recipe
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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Ingredients

  • 2 tbsp olive oil
  • 336g pack Eat Flexi: British Beef Slow-Roasted Tomato & Red Pepper Meatballs
  • 1 red onion, thinly sliced
  • 2 clove/s garlic, sliced
  • 2 tbsp Cooks’ Ingredients Lemon Harissa Paste or Cooks’ Ingredients Harissa Paste
  • 2 x 400g cans Essential Chopped Tomatoes
  • 400g Essential Spaghetti
  • 200g pack Essential Greek Feta
  • ¾ x 25g pack mint, any large leaves shredded

Method

  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.

  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

  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.

Cook’s tip

Replace the meatballs with a can or two of your favourite pulse – add to the pan along with a splash of stock, for a fibre-rich stew

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,051kJ/ 727kcals

Fat

27g

Saturated Fat

11g

Carbohydrates

86g

Sugars

13g

Fibre

8.5g

Protein

30g

Salt

3g

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