Pork and Apple Meatballs with Penne Pasta and Spinach Parmesan Salad

Steps

1. a large pot of salted water to the boil.
2. Combine all meatball ingredients in a bowl. Using clean, damp hands, roll into golf ball-sized balls. Heat a drizzle of oil in a fry-pan (with a lid) on medium-high heat. Cook meatballs, in batches, for 2–3 minutes, turning often until all sides are golden but not cooked through. Set aside.
3. Return pan to heat with a drizzle of oil. Cook onion and carrot for 2–3 minutes until soft. Add garlic, pasta sauce spice mix and thyme and cook for 1 minute. Add wine/stock and cook for 30 seconds until almost evaporated. Add remaining sauce ingredients (except spinach) and bring to a simmer.
4. Add browned meatballs to pan with sauce and stir gently to coat. Simmer on low heat (with lid), stirring often, for 10–15 minutes or until meatballs are cooked through and sauce has thickened. Fold through first measure of baby spinach leaves and season to taste with salt and pepper.
5. While meatballs are cooking, cook penne pasta in pot of boiling water for 9–11 minutes, or until just tender. Drain and return to pot with a drizzle of olive oil to avoid sticking.
6. While pasta is cooking, prepare the salad. Grate carrot and add to a bowl with remaining baby spinach leaves and first measure of parmesan cheese. Add oil and balsamic vinegar, season to taste with salt and pepper and toss to coat.
7. divide cooked penne pasta between bowls and top with a big spoonful of pork and apple meatballs and sauce. Sprinkle over remaining parmesan cheese and serve spinach parmesan salad on the side.