Meatballs with Spaghetti and Creamy Tomato Courgette Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
2. Using clean hands combine all meatball ingredients in a bowl. Using a tablespoon measure, scoop out mixture and roll into balls. Place onto prepared tray and set aside to firm up for about 5 minutes.
3. While meatballs are firming, finely chop or grate onion and grate courgettes. Heat a drizzle of oil in a large fry-pan on medium heat.
4. Cook onion for 3–4 minutes, or until softened. Add courgettes, reserved mushroom stems, passata, sugar, vinegar and sour cream and simmer for 3–5 minutes, or until slightly thickened and courgettes are cooked. Season to taste with salt and pepper.
5. While sauce is simmering, cook spaghetti in pot of boiling water for 8–10 minutes, or until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
6. While spaghetti is cooking, bake meatballs for 7–8 minutes, or until cooked through. Add to sauce and toss gently to coat.
7. Divide spaghetti between bowls and spoon over meatballs and creamy tomato courgette sauce. Sprinkle over parmesan cheese (if using) and garnish with parsley.