Serves 4-6
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To serve:

  1. Wash and dry your hands. Get all of your ingredients ready and measure them out.
  2. Put the mince in a large bowl and add the onion, garlic, breadcrumbs, tomato purée, Worcestershire sauce and beaten egg. Use your hands to mix until everything is just combined together.
  3. Grab small amounts of the mixture and use your hands to gently roll them into small meatballs about the size of golf balls.
  4. Pour the olive oil into a pan and put it over a high heat. Ask an adult to help you to cook the meatballs until they are brown on all sides. Set the meatballs aside on a plate.
  5. Turn the heat under the pan down to medium. Add the tomato passata and basil and heat through.
  6. Add the meatballs back to the pan and stir to coat them in the sauce. Put a lid on the pan and allow to cook for about 20 minutes, stirring occasionally. Serve with spaghetti and top with grated Parmesan.

Nutrition Facts

Per serving: 272kcals, 9.4g fat (2.7g saturated), 16g carbs, 2.3g sugars, 29.2g protein, 1.1g fibre, 0.194g sodium

ItalianBeefDairy-freeDinnerFreezer-friendlyStep-by-stepDiabetic-friendlyDinnerLow-fatKidsFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it Healthy

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