Spaghetti in a bag with mini meatballs
Serves 2 Preparation Time - 35 mins Cook - 15 mins ________________________________________________________________
Ingredients 2 tbsp olive oil 1/4 bunch spring onions Small clove of garlic finely chopped 175g lean beef or pork mince 1 tbsp tomato purĂŠe 350g passata 3 tbsp breadcrumbs 1/2 beaten egg Dried oregano, salt & pepper to taste 150g dried spaghetti Grated Parmesan to serve
Method 1. Heat the oven to 170C fan. Chop the spring onions and garlic and add to a bowl with the mince, egg and breadcrumbs. Add some seasoning and oregano. 2. Wet your hands and mould the mixture into 10 small meatballs. 3. Heat 1 tbsp of olive oil in a large frying pan. Cook the meatballs over a medium heat for 10-12 mins until golden and cooked. Turn them every couple of minutes to ensure they are browned on all sides. 4. Bring a pan of salted water to boiling point and cook the dried spaghetti until al dente, drain through a colander. 5. Stir the tomato purĂŠe into the passata, add a tablespoon of oil and season to taste. Mix the sauce into the spaghetti.
6. Take 2 large sheets of greaseproof paper and fold them in half. Tear off 2 sheets of foil slightly larger than the folded greaseproof. 7. Spoon 1/2 of the spaghetti mixture in the middle of each piece of paper, along with 5 meatballs. Bring the edges of each foil rectangle together so that the spaghetti is tucked away inside, then twist the edges together to seal. 8. Put the parcels on 2 baking trays and bake for 10-15mins until piping hot.