Spaghetti & meatballs in harissa tomato sauce

Name: Spaghetti & meatballs in harissa tomato sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 336 g 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; 400 g cans Essential Chopped Tomatoes; 400 g Essential Spaghetti; 200 g pack Essential Greek Feta; 25 g pack mint, any large leaves shredded

Rich, creamy and warming, perfect for chilly nights.

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Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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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

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.
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
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.