I've added a little seasonality to the dish by introducing some wild garlic leaves which pack a super flavour punch & some fresh mozzarella for some gooey deliciousness.

Ingredients

Serves 4 adult size portions

For the meatballs

  • 500g of beef & pork mince mixed- The ratio is best 50/50 you can use 100% of either should you prefer
  • 3 cloves garlic (minced)
  • 1 tbsp dried or fresh oregano
  • 1 egg
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp onion powder

For the tomato sauce

  • 500ml of passata
  • 2 tbsp tomato puree
  • 1 tbsp brown sugar
  • 1tsp of fresh or dried thyme
  • 2 tbsp of balsamic or red wine vinegar
  • 30g breadcrumbs (optional)
  • 250g fresh Mozzarella

For the spaghetti

  • 400g dried spaghetti
  • 1 tbsp butter
  • 1 tsp black pepper
  • 1 hand full wild garlic roughly chopped
  • 3 tbsp grated parmesan

Method

  1. Simply mix all the ingredients together to make the meatballs – make into small rounds -you should get 20
  2. Heat an oven proof frying pan or casserole dish on the hob & fry the meatballs until golden brown in batches – once browned set aside on a plate or tray
  3. In the same pan once they are browned & removed add the passata, puree, sugar, thyme & vinegar
  4. Bring to a simmer for a few minutes & re add the meatballs
  5. Tear the mozzarella & divide amongst the dish & sprinkle the breadcrumbs on top
  6. Bake in the oven & 180d gas mark 4 for 30 minutes- remove & leave to cool for at least 20 minutes before serving – while cooling
  7. Cook your spaghetti in some lightly salted water for 8-1o minutes, Drain , mix in the butter , pepper & wild garlic
  8. Divide in 4 & serve with 4 portions of the meatballs – add some parmesan on top to really finish off the dish.