Easy spaghetti and meatballs recipe
 These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. 250g/9oz beef mince1 medium free-range egg2 tbsp fresh or dried breadcrumbs1 tsp dried mixed herbs1 garlic clove1 tbsp vegetable oilsalt and pepper 250g/9oz beef mince 1 medium free-range egg 2 tbsp fresh or dried breadcrumbs 1 tsp dried mixed herbs 1 garlic clove 1 tbsp vegetable oil salt and pepper 400g tin chopped tomatoes1 tsp dried mixed herbs1 tsp caster sugar1 garlic clove 400g tin chopped tomatoes 1 tsp dried mixed herbs 1 tsp caster sugar 1 garlic clove 150g/5½oz spaghetti 150g/5½oz spaghetti Method Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls.Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes.While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Recipe tips You can freeze the meatballs, in their sauce, for up to a month. When reheating, make sure they are piping hot all the way through.