Spaghetti & meatballs with hidden veg

For us, spring means muddy dog walks amongst the daffodils, crisp afternoons in the sun, and (of course) delicious family meals. Not sure what to do with the kids over the holidays? Get them in the kitchen with hands-on recipes that they’ll love. Our classic homemade meatballs are the perfect place to start. These balls of nutrition are packed with healthy, grass fed fats. Not only will this recipe keep the little ones busy, but it’ll keep the whole family well-fed too.

1 hour 20 mins

4

Easy

For the meatballs:
• 450g Field & Flower beef mince
• 1 tsp oregano
• 100g Gould’s Farmhouse Cheddar, grated - plus extra for sprinkling
• 2 slices bread, soaked in water & squeezed out
• 1 tsp worcestershire sauce (optional)
• Sea salt & freshly ground black pepper (optional)

For the sauce:
• 500g passata
• 1 courgette, grated
• 1 sweet potato, peeled & grated
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 carrots, grated
• Spaghetti

1. Smoosh together all the meatball ingredients in a large bowl.

2. Roll the mince mixture into walnut sized balls and place on a lined baking tray.

3. Place in the oven at 200°C, or 180°C fan, for 20/25 mins or until cooked through.

4. While the meatballs are cooking, soften the onions in oil for about 10 mins until clear.

5. Add the garlic, sweet potato, courgette & carrots, then cook until soft.

6. Pour in the passata and simmer for about 20 mins.

7. Cook spaghetti according to packet instructions.

8. Take a hand blender and pulse your sauce until smooth, season to taste.

9. Serve the spaghetti with sauce and top with the meatballs, add extra grated cheese if you like!