That meatball on the left was perfectly balanced a second ago but toppled just as I took this photo. Ah well, it still looks tasty, which it was.

I bagged a bargain batch of reduced meatballs in Morrisons the other day – 15 beef brisket meatballs for £1.75. They went straight in the freezer for another time. Thrifty.
I have to say, the flavour of these meatballs was absolutely amazing. Sometimes meatballs can be a bit bland but these were rich and beefy.

[5 min prep / 30 min cooking/ serves 4 : 15 beef brisket meatballs, half a white onion, 5-6 mushrooms, 1 tin tomatoes, dessert spoon tomato puree, Italian seasoning, spaghetti, broccoli and cheddar to serve]

1) in a pan, fry half a chopped white onion and 5-6 chopped mushrooms. Once browned, remove from the pan.

2) fry the meatballs til browned all over and add the onions and mushrooms, fry together for 5 more minutes.

3) pour over a tin of tomatoes, fill the empty tin half full with water and add to the pan.

4) add a squirt of tomato purée, season with salt and pepper, and shake over a dessert spoon of Italian seasoning. Stir altogether.

5) put a lid on and simmer for half an hour.

6) in the meantime, boil up some spaghetti and brocolli.

Serve up with lots of grated cheddar.

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