For a delicious lunch, make the
meatballs, then brown as above and
finish in a hot oven for 5-10 mins. Cool, then
stuff into pitta bread with salad and chutney.
Tip the crumbs into a large bowl, then stir
in the milk until the crumbs have absorbed
the liquid. Add the mince, 1 tsp oregano and
half the parsley, then season and mix with a
fork. Use wet hands to shape into 30 meatballs.
Heat the oil in a large non-stick pan, then
brown the meatballs for 5 mins, turning to
cook all over. Pour in the passata, sugar,
remaining oregano and most of the remaining
parsley. Stir well, then simmer for 8-10 mins
until the meatballs are just cooked through.
Meanwhile, cook the pasta according to
pack instructions. Season the sauce, spoon
the meatballs and sauce over the pasta,
then sprinkle over any remaining parsley.