Meatballs & spaghetti

Combine 100g lean veal mince, 1 tbs finely chopped fresh flat-leaf parsley, 1 egg (lightly beaten) and 1 garlic clove (crushed). Roll tablespoons of mixture into balls. Heat 1 tsp olive oil in a deep frying pan. Cook meatballs until browned. Set aside. Lightly spray same with oil. Cook 1/4 onion (sliced) and 1/4 capsicum (sliced) until softened. Add100g canned diced tomatoes, a pinch of ground nutmeg, ½ tbs chopped fresh basil and 2 tbs water and bring to the boil. Return meatballs to pan and simmer until cooked through. Cook 60g wholemeal pasta following packet instructions until just tender. Drain. Serve pasta topped with meatballs and fresh basil leaves.