15 minute pork and beef mince meatballs with linguine

Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1 and a half cups cooking liquid. Cover to keep warm.

Meanwhile, to make meatballs, combine half of the zucchini with the remaining ingredients in a large bowl. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls.Makes about 24.

Heat a lightly oiled, large, deep, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occassionally, for about 5 minutes, or until browned all over. Remove.

Heat the same oiled frying pan over medium heat. Add onion, garlic, and remaining zucchini. Cook, stirring occasionally for about 3 minutes, or until the onion is soft. Stir in tomatoes and capers. Cook, stirring for 2 minutes. Add the passata and reserve cooking liquid. Bring to a boil. Gently boil, stirring for about 10 minutes, or until slightly thickened.

Add meatballs to the sauce. Season. Gently boil for a further 5 minutes, or until meatballs are cooked through.

Serve meatballs with pasta. Top with extra parmesan.