Unknown-1Switch your regular spaghetti to a wholewheat variety – it’s a simple healthy change that can help keep your blood pressure under control. Pork fillet is low in saturated fat –so it’s a great alternative to regular beef mince.

 SERVES 4 PREP 25 MINS

COOK 25 MINS

 750g lean pork fillet

50g wholemeal breadcrumbs

2 onions, chopped

3 garlic cloves, crushed

2 chillies, deseeded and finely chopped

4tbsp basil, chopped, plus extra leaves to finish

2tbsp parsley, chopped

4tbsp skimmed milk

1 egg, lightly beaten

2tbsp olive oil

400g can cherry tomatoes

500g carton passatta

1tbsp sundried tomato paste

350g wholewheat spaghetti

 

1 Heat oven to 200C, Gas 6. Put the pork into a blender and whiz together until ground down. Add 1 onion, 2 garlic cloves, half the chilli, basil, parsley, milk, egg and black pepper. Whiz together to combine.

2 Use damp hands to shape meaty mixture into meatballs.  Line a roasting tin with non-stick Teflon sheet and put meatballs on this. Drizzle with 1tbsp olive oil. Roast for 25 mins.

3 Heat remaining oil in a pan, fry 1 onion for a few mins, to soften, add the garlic, chilli, basil, parsley, canned tomatoes, passatta and sundried tomato paste. Simmer for 10 mins.

4 Cook spaghetti in boiling salted water according to pack instructions. Drain spaghetti.

5 Serve meatballs on top of spaghetti with  tomato sauce drizzled over. (Alternatively mix everything together).