Spaghetti and Meatballs

<h3>For the Meatballs: </h3><ol><li> Heat 2 tbsp of the oil in a small frying pan over a medium heat

Add the garlic and cook until soft, about 1 1/2 minutes. </li><li>Whisk together the eggs and parsley in a large bowl

Add the browned garlic, meats and cheese and gently mix together until combined. </li><li>Begin adding breadcrumbs 1 tbsp at a time until the mixture just holds together

Season with salt and pepper, to taste

Cover and refrigerate for at least 30 minutes. </li><li>Heat the remaining oil in a large frying pan over a high heat

Form the meat into 4cm balls, add to the pan and fry until golden brown on all sides

Carefully remove to a baking sheet lined with paper towels.</li></ol><h3> For the Tomato Sauce: </h3><ol><li>Heat the oil in a medium saucepan over a medium-high heat

Add the onion, garlic and chili flakes and cook until the onion is soft

Add the tomato puree and cook for 30 seconds. </li><li>Stir in the tomatoes and leave to simmer, uncovered, for about 10 minutes

Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. </li><li>Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer. </li></ol><h3> To Assemble: </h3><ol><li>Drain the spaghetti and return to the pan

Add some of the sauce and toss to coat for about 30 seconds

Stir the chopped basil into the tomato sauce. </li><li>Ladle some of the meatballs and sauce over the spaghetti

Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.</li></ol>