Wholemeal spaghetti with tomato sauce and Swedish balls

Preheat the oven to 200 ° C.

Meanwhile, bring a pot with plenty of water to the boil.

Wash the tomatoes and cut them in four. Clean the onions and cut into parts.

Keep a small sprig of thyme behind for the garnish from the spice mix.

Spread the tomatoes and onions over a baking sheet covered with parchment paper and put the unpeeled garlic and the leaves of the herbs in between.

Drizzle with oil and sprinkle with pepper to taste. Roast for about 20 minutes in the middle of the oven. After 10 minutes, put the meatballs in between.

When the water is boiling, add the spaghetti and possibly some salt and cook for 8 minutes until al dente.

Meanwhile cut the broccoli into (small) florets, peel the stalk with the peeler and cut into pieces.

Cook the broccoli with the spaghetti for the last 3 minutes.

Remove the baking sheet from the oven. Put the tomatoes, onion and herbs with the tomato paste in a tall cup. Squeeze the garlic from the skin and add.

Put the meatballs back in the oven until use to keep them warm, but turn off the oven.

Puree the tomatoes, onion, herbs and garlic with the hand blender into a smooth sauce. Season with pepper and salt.

Drain the pasta and broccoli, but collect a cup of cooking liquid. Put the pasta and broccoli back in the pan. Mix in the tomato sauce and add some cooking water.

Divide the pasta over deep plates. Divide the meatballs over it and garnish with the hidden twigs of thyme.