Beef and Veggie Meatballs

Bring a large saucepan of water to the boil with a pinch of salt for the pasta. Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the meatballs and fry until browned, carefully turning occasionally, 5-6 mins. TIP: You may have to do this in batches - don't overcrowd them. When browned, remove to a plate. TIP: The meatballs won't be cooked all the way through - don't worry, we'll finish them off later!

Add the spaghetti to the pan of boiling water and cook for 11 mins then drain in a colander, return to the pan (off the heat) and drizzle with oil to stop it sticking. Meanwhile, return the now empty frying pan to medium heat and add the finely chopped tomatoes, stock powder and a pinch of sugar if you have any. Stir, bring to the boil then reduce the heat and simmer until thick and tomatoey, stirring occasionally, 8-10 mins.

While the pasta and sauce cook, make the salad. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Chop the tomato into small pieces. Pop the cucumber and tomato in a large bowl along with the balsamic vinegar, a drizzle of oil and a pinch of salt and pepper. Toss together and set aside. Roughly chop the parsley (stalks and all).

When the sauce is nice and thick, stir through half the parsley. Season to taste with salt and pepper. Carefully return the meatballs to the pan and bubble for 2-3 mins, until the meatballs are cooked through and piping hot. IMPORTANT: The meatballs are cooked when no longer pink in the middle.