kentish spicy meatballs and pasta with garlic bread.

morgan Kinch

morgan Kinch from Herne Bay High in Canterbury 2017 winner

I absolutely love spices so I decided to mix things up with this recipe of pasta and meatballs. I decided to create my own recipe and add spices so the person who eats my meal is going to leave with a mouthful of endless spices on the end of their tastebuds and will want to try It again. I asure you!! This recipe includes homegrown chillies. By being homegrown they have had no bad chemicals sprayed on them. My meatballs have lots of herbs and spices and my garlic bread is always home made and the parsley is also home grown.


Mix the meatball ingrediants with your hands ( make sure you wash your hands before you start to get rid of germs, and after to get rid of meat blood and chilli sauce). With your hands make 24 even sized meat balls. put into a pan wth olive oil over a medium heat and turn them over until they are browned.
Filll a saucepan half way with water and bring to the boil,then add the pasta , put on a medum heat and leave until the pasta is soft.
For the sauce, add oil to another sauce pan, add the onions and fry them until soft, add a little water if they start to stick. stir in all the remaining ingrediants except the plum tomatoes and the baby leaf spinach. Add 350ml of water and bring to a simmer.Add the cooked meatballs to the spicy tomatoe sauce.Add baby plum tomatoes and spinach and cook for a further 2 minutes.
Pre heat the oven to 180c for the garlic bread. Prepare the garlic bread by slicing the French stick diagonally then mixing the butter, crushed garlic and chopped parsley until you get a paste. Evenly spread the paste on each side of the bread, put in the oven for 10-15 minutes until golden brown.
Drain the pasta and place on a small side dish, place the meatballs next to the pasta and carefully pour the sauce ontop of the meatballs. add cheese for decoration then serve garlic bread next to the pasta on another side plate.


400g dried pasta.
for the meatballs.
250g of lean beef mince.
250g lean pork mince.
half a large onion finley chopped.
1 small garlic clove crushed or finley chopped.
chillie powder of homegrown chillies.
half a teaspoon of dried sage.
half a teaspoon of smoked paprika.
salt and black pepper.
2 tbsp olive oil.
for the sauce.
1 large onion finley chopped.
2 garlic cloves finley chopped.
400g of tin tomatoes.
1 tbsp tomato puree.
chillies, 1-3 dependant on size
1 tsp white wine vinegar.
1 heaped tsp dried oregano.
1 vegetable stock cube.
1 tsp of chopped parsley.
2 tbsp finely chopped fresh basil.
120g of baby plum tomatoes, halved.
100g of baby leaf spinach

Garlic Bread
small French stick.
2 tbsp of butter.
1 crushed garlic clove.
chopped parsley.