Italian Spaghetti and Meatballs

Boil a full kettle of water (this will make cooking the pasta quicker in step 5).

Roll the pork & fennel meatball mince into meatballs (you should get five per person). Heat half of the olive oil in a large cast iron pot or large saucepan over a medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes or until golden (don’t worry, the meatballs will cook fully in the next step). Remove the meatballs and set aside in a bowl.

Add the remaining olive oil to the same pot over a medium-high heat. Add the brown onion and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the diced tomatoes, water and cavolo nero. Season with salt and pepper and bring to a simmer, then add the meatballs back to the pan. Reduce the heat to a medium-low, and cook for a final 15 minutes, or until the liquid has reduced slightly.

Meanwhile, fill a large saucepan with the water from the kettle, add salt and bring to the boil. Add the spaghetti and cook according to packet directions, or until ‘al dente’. Drain.