About this recipe:This is not just one for the kids, you will love this no matter what age you are. This may get messy and is a little time consuming but so much fun if you like to get your hands dirty.
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Method Prep:20min › Cook:30min › Ready in:50min
Prep your pork mince by seasoning with black pepper and salt in a big mixing bowl.
Add a dash of your Worcester sauce and chopped sage leaves and mix with your hands. (Not a spoon this is real cooking!)
Take the mozzarella chunks and coat in beaten egg, then dredge in flour. This is so they seal on the inside of the meatball. Wrap the meat around the cheese and form into a ball. Then drag the meatball through just the flour otherwise your cheese is going to escape.
Now lightly fry off your meatballs in a frying pan with a little oil. Once browned, set to one side ready to plop into your tomato sauce later.
Heat olive oil in a casserole or saucepan. Sweat off your onion and garlic. Add chopped tomatoes and tomato puree. Stir in the 1 teaspoon of mustard (strange I know, trust me). Take a whiff... wait for it....
Then add your fresh basil leaves, plop your meatballs on the top as if they are little meat dumplings put a lid on and leave on a low gentle heat.
Boil your spaghetti in salted water. Once your spaghetti is boiled and ready to go, get ready to get out them balls and that juicy sauce and serve. Sprinkle on your Cheddar or leftover mozzarella and watch it melt.
When I mean 1 block of mozzarella, you can buy mozzarella that is not shaped in a ball and encased in water the harder stuff is better to work with and won't make the mince too wet.
Serve with your very own cheap garlic bread. Buy a 60p baguette, slice it. Mix some butter, garlic and mixed herbs in a bowl spread onto the bread and grill until toasty....done.