Spaghetti and Meatballs with Mini Garlic Bites

by Dominic Chapman​​​​​​​

Main Easy ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 60 minutes


400g of beef mince

250g of pork mince

1 onion

1 red pepper, seeds removed

1 pinch of dried oregano

40g of Parmesan, grated

2 tbsp of olive oil

1 pinch of salt

1 pinch of pepper

800g of tinned chopped tomatoes

1 shallot, diced

1 courgette, diced

3 garlic cloves, crushed

1 drop of red wine vinegar

5g of Parmesan

1 pinch of sugar

1 pinch of salt

1 pinch of pepper

2 tbsp of olive oil

1/2 sourdough bread, or other fresh bread

20g of unsalted butter

15ml of olive oil

2 garlic cloves, crushed

1 tbsp of fresh parsley, finely chopped

40g of Parmesan

1 pinch of pepper

500g of spaghetti

1 tbsp of sunflower oil


1. For the meatballs, roughly blend or roughly chop the onion and red pepper

2. Add the pork mince and beef mince to a large bowl and combine with the rest of the ingredients and 1 tablespoon of olive oil, mix well

3. Shape into meatballs, approximately 40g each. Set aside on a cling film covered tray in the fridge until required

4. For the sauce, add olive oil to a pan over a low-medium heat. Gently sweat the shallots, courgette and garlic

5. Add the red wine vinegar, chopped tomatoes and a pinch of sugar

6. Cook for approximately 15 minutes, or until the sauce thickens. Add the Parmesan and season with salt and pepper. Set aside

7. Cook the spaghetti in lightly salted boiling water for 8-9 minutes or until tender, stirring occasionally. Drain and toss in a very small amount of sunflower oil to stop it from sticking together

8. Preheat the oven to 200°C/gas mark 6

9. Mix the butter, olive oil, garlic, parsley and black pepper together in a bowl

10. Rip the sourdough bread into small bite-sized chunks

11. Use your hands to coat all the chunks of bread in the garlic butter mix

12. Place the chunks on a baking tray and cook in the oven for 8 minutes, or until the bread is golden brown and the butter is bubbling. Sprinkle with Parmesan once cooked

13. Fry the meatballs in a little olive oil until golden brown. Transfer to an oven set to 200°C/gas mark 6 and cook for 8 minutes

14. Reheat the tomato sauce in a pan and fold through the spaghetti

15. Spoon the spaghetti into bowls and add the meatballs and garlic bites. Serve immediately