This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Line an oven tray with baking paper. Working with one meatball at a time, squash each in your hand. Place a cheese cube in the centre and shape mince around cheese, pinching the join to seal well. Place on tray and chill for 30 minutes.
2.Bring a saucepan of salted water to the boil on high. Cook pasta following packet instructions until al dente. Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.
3.In a large frying pan, heat oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing to cook through evenly.
4.Return meatballs to pan with pasta sauce, cherry tomatoes and reserved cooking water. Bring to the boil. Remove from heat and stir spinach through.
5.Divide pasta between serving bowls, then top with meatballs and sauce, parmesan and basil.
