Brooklyn spaghetti meatballs

Name: Brooklyn spaghetti meatballs
Cook time: 30 min
Yield: 2

with Italian tomato sauce and Parmesan

Ready in around 30 mins

RECIPE FACT:

The first record we have of the production of spaghetti on Italian soil is in the work of an Arab geographer from the middle of the 12th century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE PASTA AND PREPARE THE VEGETABLES:
Once the water is at a rapid boil, add the spaghetti and cook for 6-7 mins. Reserve 1 Tbsp of cooking water, then drain well and drizzle with some oil to keep from sticking. Cut the broccoli into small bite-sized pieces. Using half, peel the red onion then slice finely.
2. TO PREPARE AND COOK THE MEATBALLS:
Place the Italian pork mince in a bowl with a drizzle of oil, season with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins. Then add the meatballs and cook for 4-5 mins - or until cook through - turning regularly to caramelise. Remove from the pan, cover and keep warm.
3. TO COOK THE BROCCOLI:
Wipe then place the pan back over a medium-high heat with a drizzle of oil. Once hot add the broccoli, season with salt and pepper and cook for 3-4 mins until a little charred. Pour over the Italian tomato sauce, reserved water and cook for 2-3 mins until warmed through. Add the baby spinach, cook for a further 1 min, then add the spaghetti and mix to combine.
TO SERVE:
Divide the spaghetti and vegetables between bowls. Top with the caramelised onion and Italian meatballs. Dollop with basil cream and a sprinkle of shaved Parmesan.