John Torode's super simple midweek meatballs
There’s nothing better than a delicious bowl of pasta at the end of a busy day, and that’s exactly what John’s bringing to the kitchen, with his super simple spaghetti and meatballs recipe. And at £3.50 per portion, it’s budget friendly too.
John Torode’s Spaghetti and Meatballs with Olives and Capers
Serves: 4
Ingredients
200g pork mince200g beef mince1 tsp Italian herbs400g spaghetti120ml olive oil1 large onion, sliced thinlyGround black pepper1 tin of pitted green olives (I use Perello picante)600g little tomatoes, or big ones, but ripe or even squidgy (chopped)100g capers in brine200g finely chopped tinned tomatoes
Method
1. First make the little meatballs - mix the two minces together with the herbs and 1 tbsp water. Use a teaspoon to scoop out some of the mix and place on a board. Once they have all been measured out, roll them into balls about the size of a 2p piece.2. Bring a large pan of water to the boil, drop in the spaghetti and cook according to the packet instructions (usually about 10 minutes) at a rolling boil.3. Meanwhile, heat a large, heavy based shallow casserole dish cast iron over a high heat. Add half the oil then add the meatballs and cook for a minute or two to give a little colour then add the onions. Cook for 2 minutes, turning the meatballs and giving a little more colour.4. Add a good grind of black pepper and pour in half the water from the olives - this helps to steam the meatballs and keep them moist. The olive brine contains salt so you won’t need to add any extra.5. Bring to the boil, add the chopped fresh tomatoes and cover with a lid, then turn the heat to full. As the sauce cooks, chop up the olives and give the pasta a stir.6. After 5 minutes of cooking, lift the lid and add the capers, drained olives and pulped tinned tomatoes. Cover with a lid and cook for a further 5 minutes.