Spaghetti and meatballs

1. Fill a medium sized saucepan with salted water and bring to the boil, add the MEVALIA Spaghetti and cook for 11 minutes, stirring continuously for the first 3-4 minutes.
2. Meanwhile In a medium sized saucepan heat the olive oil, add the onion, carrot, celery, garlic, cumin and fennel seeds.
3. Stir fry the mix for 5 minutes until it is soft and quite dry. Stir in the MEVALIA Burger Mix, dried mushrooms and cook for a further minute, mixing well.
4. Pour in the stock, Worcestershire sauce and parsley stirring continuously until the liquid is fully absorbed, allow to cool.
5. Once cool shape the mix into small sized balls, approximately 16 balls.
6. Heat a large frying pan with a touch of oil and fry the meatballs until brown and crispy, pour in the pasta sauce with a little water, bring to the boil, cooking for 1 minute. Once the spaghetti is cooked, drain and add to the pan.
7. To finish, stir in the butter, parsley and black pepper, mix and serve immediately, topped with some basil leaves. 

Hints and tips:

You can slice and dry the mushrooms the day before by placing in a warm oven at 50°C for at least 4 hours. Batch cook for use in other recipes e.g. Shepherds Pie, Meatball Marinara.

❅ Suitable for freezing, place in an airtight container, freeze and use within 6 months. Once defrosted, reheat in a hot frying pan.