Ready in 45 minutes
300g beef mince
300g pork mince
2 tablespoons olive oil
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 onion finely chopped
1 tablespoon chopped parsley
1 clove of crushed garlic
salt and pepper
Tomato Swiss Chard Sauce
1 shallot finely sliced
1 clove of garlic
1 x 400g jar of tomato pasta sauce
1 teaspoon smoked paprika
salt and pepper
3 cups of chopped swiss chard leaves
400g dried spaghetti
Preheat oven to 200 degrees celsius and pre-heat a large heavy saucepan that will fit around 16 meatballs.
- Combine all meatball ingredients into a large bowl and mix well with clean hands. Measure walnut sized handfuls and roll into balls. Drizzle the preheated saucepan with olive oil and add the meatballs. Bake for 10 minutes.
- While the meatballs are baking, make the swiss chard sauce. Heat a tablespoon of olive oil in a large saucepan on medium heat. Cook the onion and garlic for 2-3 minutes until soft. Add in the jar of tomato sauce and the smoked paprika. You may need a little extra liquid to cover the meatballs, rinse out the sauce jar with half a jar of water and add into the sauce. Bring the mixture to the boil then stir in the chopped swiss chard. Simmer for a few minutes until the chard has wilted. Season with salt and pepper.
- Remove the meatballs for the oven and pour the sauce over to cover. Bake in the oven for a further 15-20 minutes. While this is happening, bring a large pot of water to the boil.
- While the meatballs are almost cooked, cook the pasta for the required time on the pack. Drain and return to the pot.
TO SERVE: divide the pasta between plates, and top with the baked meatballs and sauce Sprinkle with parmesan cheese.
CAN ALSO BE SERVED WITH ZUCCHINI NOODLES OR A LARGE GREEN SALAD