Meatballs and Spaghetti with hidden vegetables for children recipe

Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat. Cook the onion and garlic for 4–5 minutes, or until softened, then transfer them to a large bowl.

Using clean hands (or a clean tea towel/dish towel) squeeze out any excess liquid from the grated carrot and zucchini. Add them to the bowl along with the parsley, mustard, meat, panko breadcrumbs and egg. Season with salt and pepper (if liked). Using your hands, combine the mixture, mixing for a couple of minutes. Form the mixture into golf ball–sized meatballs. If you have time, chill them in the refrigerator for 10 minutes, but this is not vital.

Bring a large saucepan of salted water to the boil for the pasta. Heat the remaining oil in the frying pan over a medium heat and add the meatballs in a single layer (or do this in two batches if necessary, but return all the meatballs to the pan when adding the passata). Cook for 4–5 minutes, turning occasionally, until the meatballs start to brown. Add the passata to the pan and shake the pan. Using a wooden spoon, carefully scrape between the meatballs to dislodge any crusty bits from the base of the pan. Turn the meatballs to coat them in the sauce, then cover the pan with a lid, reduce the heat to low and simmer for 10–15 minutes, or until the meatballs are cooked through.

Cook the pasta according to the packet instructions.Drain, reserving 1 tablespoon of the cooking liquid.

Stir the reserved cooking liquid into the tomato sauce. Divide the spaghetti between bowls and top with the meatballs and sauce. Scatter over the cheese and basil (if using).