Spicy Moroccan Meatballs with Spaghetti

Serves 4
Time 30 minutes


1 500g packet San Remo Spaghetti
500g beef mince
1 tbsp ground cumin
1 tbsp ground hot paprika
1 tsp ground cinnamon
1 cup breadcrumbs
1 egg, lightly beaten
½ cup coriander, finely chopped
¼ cup extra virgin olive oil
1 small red onion, diced
1 tbsp crushed garlic
Salt and pepper
1 x 400g tin of crushed tomatoes
1 cup chicken stock


Cook pasta as per packet directions.

Using your hands, mix together mince, cumin, paprika, cinnamon, breadcrumbs, egg and coriander until combined.

Add salt and pepper to taste. Roll tablespoonfuls of mince into balls.

Heat oil in a pan on medium heat, add onion and garlic and sweat off for 2-3 minutes until softened. Add the meatballs to the pan and fry for 2-3 minutes or until lightly browned.

Add tomatoes, chicken stock and bring to the boil. Reduce heat to a simmer and cook for a further 8 to 10 minutes.

To finish, add pasta to pan and mix together.