You will need:
- 8 pork sausages (This is very important: look for sausages that contain at least 70% pork - brand named sausages are not always the way to go with this, head to the meat counter at the supermarket or the local butchers)
- 1 tin of chopped tomatoes
- 1/2 tube tomato purée
- 2 tsp Spicy Italian Herb Seasoning
- 4 fresh basil leaves, chopped.
- 50g whole-wheat spaghetti per person.
Slit and remove the skin from all of the sausages - discard this. Add the sausage meat to a large bowl and squeeze it all together. Take a meatballer (pictured left) or simply use your hands to roll out 20 small evenly sized meatballs.
Heat up a griddle pan and spray with low-cal cooking oil (sunflower or olive will do). Add five meatballs to the pan for each person you're cooking for, any remaining meatballs can be stored in a Tupperware box and frozen for dinner later in the week (you can cook them from frozen too).
If you're serving pasta or spaghetti with the meatballs, now is the time to add this to a pan of boiling water. Meanwhile, be sure to keep turning the meatballs in the pan to ensure they cook on every side, leaving no pink bits. They'll cook quickly!
Once the meatballs are brown on all sides, take them out of the griddle pan and place them on some kitchen roll to drain off any excess fat.
Using a sieve placed over a bowl, push the entire tin of chopped tomatoes through to create a smooth sauce. Next the purée to thicken it and season with the dried Italian herbs and fresh basil. Give it a good stir with a spoon to make sure it's all mixed in and smooth.
Heat up a large saucepan or a deep wok, toss in the meatballs and pour the sauce over them. Leave this to simmer while you wait for the spaghetti to cook.
Once the spaghetti is cooked, sieve to remove the water and add this to the pan with the meatballs and sauce. Give it a good mix to ensure the spaghetti is covered in the sauce. Then dive up & serve with a fresh salad and a couple of garlic bread slices.