Tuna Meatballs in a Spicy Tomato and Pepper Sauce

Heat the oven to 180’C

Start to prepare the meatballs by frying the onions in the oil for 5 minutes until cooked, add the garlic and fry off for another 2 minutes. Mix the onion mix into the rest of the meat ball ingredients and season with the salt and pepper. Make into balls with your hands (I made 9 large), squeezing out any excess juices. Plate and place in the fridge for 20mins so they form nice firm balls and then roast on a greased baking tray for 20-25 minutes

To make the sauce, fry the onion in the olive oil until soft and then add the chilli’s celery, pepper, and garlic and fry off for 5 minutes. Pour in the red wine and simmer until nearly absorbed and then add the tomatoes and the puree. Leave to simmer until the meatballs are cooked and the sauce is nice and thick and season with the sugar, salt and pepper to taste.

Boil the spaghetti in salted water according to the pack instructions, plate all the ingredients and top with freshly grated parmesan cheese