Lean Pork & Olive Meatballs With Creamy Tomato Spaghetti

Boil a kettle

Peel and finely dice your shallot[s]

Chop your black olives roughly

Peel and chop (or grate!) your garlic

Add your lean pork mince (remove the paper if required!) to a bowl with the diced shallot, chopped olives, half the chopped garlic (you'll use the rest later!) and a generous pinch of salt and pepper

Mix thoroughly with clean hands, then divide the mixture into 3 per person and shape into meatballs – these are your lean pork & olive meatballs

Heat a large, wide-based pan (preferably non-stick with matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the lean pork & olive meatballs and cook for 2 min on each side or until browned

Meanwhile, chop your tomato[es] roughly

Dissolve your chicken stock mix, tomato paste and soft cheese in 100ml [125ml] [150ml] boiled water – this is your creamy tomato stock

Add your spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the spaghetti for 7-9 min or until cooked with a slight bite

Once cooked, drain the cooked spaghetti and reserve a cup of the starchy pasta water

Once the meatballs are brown, add the remaining chopped garlic, chopped tomato[es], dried oregano and dried basil to the pan and cook for 30 secs or until fragrant

Once fragrant, add the creamy tomato stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for 12-15 min or until the sauce has thickened and the meatballs are cooked through (no pink meat!) – this is your lean pork & olive meatball sauce

Once done, add the cooked spaghetti to the lean pork & olive meatball sauce with half your grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your lean pork & olive meatballs with creamy tomato spaghetti

Tip: Add a splash of the reserved starchy pasta water if the pasta is looking a little dry