Spaghetti & meatballs in harissa tomato sauce

Step by Step

Step 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.

Step 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

Step 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.

Ingredient

Garlic clove

2 clove/s 2 clove/s
Red onion

1 1
Spaghetti

400 grams 0.88 lbs
Mint

25 grams 0.06 lbs
Essential olive oil

2 tbsp 1 fl. ozs
Essential greek feta

200 grams 0.44 lbs
Cooks' ingredients harissa paste

2 tbsp 1 fl. ozs
Essential chopped tomatoes

400 grams 0.88 lbs
Eat flexi 12 beef, tomato and red pepper meatballs

336 grams 0.74 lbs

Spaghetti & meatballs in harissa tomato sauce

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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