Eyeball pasta

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!


Main ingredients
Beef, Pasta & Noodles, Pork

Recipe Type
Dinner, Party Food, Easy, Family Dinners, Kids Food

Level of Difficulty

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