Spaghetti and Mini Meatballs with Cherry Tomato Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion, carrot and courgette for about 5 minutes, or until soft. Add remaining cherry tomato sauce ingredients (except spinach) and simmer for 8–10 minutes, or until thickened slightly.
3. In a bowl, combine spice mix, flour and salt. Using a tablespoon, measure 1 tablespoon of mince and roll into balls. Add meatballs to bowl with spice mix/flour mixture and toss to coat. Transfer to prepared tray, drizzle with oil and bake for 10–12 minutes, or until cooked through.
4. Cook spaghetti in pot of boiling water for about 12 minutes, or until just tender. Drain and drizzle with olive oil to prevent sticking.
5. When meatballs have finished cooking, add to pan with cherry tomato sauce and gently mix to combine. Fold through spinach until wilted, and season to taste with salt and pepper.
6. Grate parmesan cheese and roughly chop basil.
7. Divide spaghetti between plates and top with mini meatballs and cherry tomato sauce. Sprinkle over parmesan cheese and garnish with basil.