Eyeball pasta
pork sausages
1kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated
100g fresh breadcrumbs
2 eggs, beaten with a fork
Olive oil, for roasting
Spaghetti, to serve (you'll need about 100g per portion)
3 tbsp olive oil
2 garlic cloves, crushed
4 x 400g cans chopped tomato
3 tbsp caster sugar
Handful flat-leaf parsley, finely chopped
Olives, for the eyes
Firstly, make the meatballs. Split the sausage skins and squeeze out the meat into a large mixing bowl.
Add the mince, onion, parsley, parmesan, breadcrumbs, beaten eggs and lots of seasoning.
Use your hands to combine fully.
Heat oven to 200°C fan/400°F/gas 7.
Shape the mixture into small meatballs and place evenly spaced on a large roasting tin, drizzling with a little oil before roasting for 20-30 minutes until browned.
While the meatballs are roasting, make the sauce. Heat the oil in a large pan and add the garlic. Fry gently for 1 minute and then stir in the tomatoes,sugar, parsley and a little seasoning. Simmer for 15-20 minutes until the sauce has thickened.
Boil the spaghetti. Spoon the sauce over the meatballs and pasta and grate over a little parmesan if desired. Stick olives in the meatballs to make the eyes!
Serves
4
Main ingredients
Beef, Pasta & Noodles, Pork
Recipe Type
Dinner, Party Food, Easy, Family Dinners, Kids Food
Level of Difficulty
Easy
