Spaghetti and Beef Meatballs

Put a large saucepan of water on to boil with 1/2 tsp salt for the spaghetti.
In the meantime, roll the mince into evenly-sized balls, 5 per person.
Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Kids Step: Roll the mince into balls with your hands to make your meatballs.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Cover with a lid.

Meanwhile, add the remaining garlic, chopped tomatoes, chicken stock paste, Italian style herbs, sugar and water for the sauce (see pantry for both amounts) into a medium saucepan.
Pop the pan on medium-high heat and bring to a boil. Lower the heat to medium and simmer until thickened, 6-8 mins.
Kids Step: Add all the ingredients for your tomato sauce to the saucepan, but let an adult put it on the hob to cook!

When the meatballs are cooked, add them to the sauce along with the peas. Simmer for 2-3 mins.
Remove from the heat, then stir in the cooked pasta and half the cheese.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.