Claudine Boulstridge’s meatballs with a creamy tomato sauce recipe

“These creamy, gut-healthy meatballs are the perfect one-pan dinner for busy weeknights,” says chef and mum-of-three Claudine Boulstridge.

“Not only are they delicious, but they’re also so simple that children can get involved in making them! Younger kids can help measure and roll the meatballs, while older ones can grate cheese, chop herbs and sear the meatballs for a fun family cooking session. A hearty, nutritious meal everyone will enjoy.”

Meatballs with a creamy tomato sauce

Ingredients:
(Serves 4)

For the meatballs:
250g minced beef (20% fat, not lean)
250g minced pork (you can also use minced chicken, venison or lamb)
50g Cheddar cheese, grated, plus extra to serve
½tsp ground allspice
2tbsp Worcestershire sauce
2tbsp passata or low-sugar ketchup
1tbsp olive oil

For the sauce:
300ml passata
150ml reduced concentrated chicken bone broth
90ml double cream

To serve:
270g dried or fresh spaghetti, cooked according to the packet instructions and drained
2tbsp shredded fresh basil leaves

Method:

1. In a large bowl, mix together all of the meatball ingredients, except the olive oil, along with half a teaspoon of flaked sea salt. Use your hands to combine everything thoroughly, then roll the mixture into small, tight balls, each about the size of ping-pong balls – you should have around 30 meatballs.

2. Heat a large sauté pan on a high heat and add half the olive oil. Once hot, fry half the meatballs, for five to six minutes, turning occasionally, until golden brown on all sides. Transfer to a plate and repeat with the remaining olive oil and meatballs.

3. To the same pan, add all of the sauce ingredients. Let it simmer and reduce for 10 minutes, stirring occasionally, until slightly thickened.

4. Return the meatballs to the pan and simmer for another five minutes.

5. Serve hot with spaghetti, sprinkled with extra grated cheese and the shredded basil leaves.

Family by Claudine Boulstridge is published in hardback by Bluebird, priced £26. Photography by Helen Cathcart. Available now.