Put the mince in a mixing bowl with
the breadcrumbs and half the garlic.
Season and mix well to combine.
Using your hands, shape the mixture
into 12 balls, then chill for 10 mins.
Meanwhile, heat 1 tbsp oil in a pan.
Add the onion, carrot and remaining
garlic. Cook for 5-6 mins until softened.
Add the fennel seeds and cook for a few
secs. Tip in the tomatoes with half a can
of water, then stir in the tomato purée.
Season and simmer for 15 mins until
thickened. Using an electric hand
blender, whizz until roughly smooth.
Meanwhile, heat the remaining oil in a
non-stick frying pan and fry the meatballs
for 8-10 mins until cooked through.
Transfer to the sauce and simmer
until piping hot. Serve with spaghetti.