Nadia Sawalha serves up a tasty looking spaghetti and meatballs dish on Lorraine.

The ingridents for the meatballs: 1 thick slice of bread, crust removed, A good glug of milk, 300g pork mince, 250g beef mince, Small handful of fresh parsley, Zest of 2 lemons, 1 fat garlic clove, 1⁄2 onion, Salt and pepper, Plain flour, for coating, Olive oil and butter for frying, Spaghetti or pasta shapes with a tomato sauce, Parmesan cheese to grate on top and Salad, to serve.

For the tomato sauce: 2 tbsps olive oil, 1 clove garlic minced, 1 tbsp tomato puree and Splash of water.

To prepare the dish, put the bread on a plate, cover it with milk and allow it to bathe for 10 minutes. Then mush it up with a fork and put this in a bowl with the other meatball ingredients in, season well and give everything a good mix.

Heat up a frying pan, fry a teaspoon of the meat mixture and taste, adding more seasoning if necessary.

Sprinkle some flour on a large plate, wet your hands (this will stop the meat from sticking to you) and gently roll walnut sized balls of the mixture in the flour. Being gentle stops the meat compacting and the balls getting tough.

Heat a glug of vegetable oil gently in a large frying pan. Fry the meatballs until they are browned and transfer to a preheated oven at 180c for 10-15 minutes until light golden brown all over and cooked through. Don’t overcook if you want them to be juicy!

To make the tomato sauce for the spaghetti heat the oil and fry the garlic until softened then stir in the tomato purée and cook. Let it simmer for a minute then add a ladleful of pasta cooking water to the purée . Season with salt and pepper then add the spaghetti to the pan and stir together.

Serve the meatballs on top of spaghetti and tomato sauce, grate some parmesan cheese over and serve with a side salad.