Spaghetti and Mini Meatballs with Cherry Tomato Sauce

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic, carrot and courgette for about 6 minutes, or until soft. Add remaining cherry tomato sauce ingredients and simmer for about 10 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.
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 10 minutes. Add silverbeet and cook for a further 2 minutes, or until just tender.
5. Drain pasta and silverbeet and add a drizzle of olive oil to prevent pasta sticking.
6. When meatballs have finished cooking, add to pan with cherry tomato sauce and gently mix to combine. Season to taste with salt and pepper. Grate parmesan cheese and roughly chop basil.
7. Divide spaghetti and silverbeet between plates and top with mini meatballs and cherry tomato sauce. Sprinkle over parmesan cheese and garnish with basil.