SPAGHETTI MEATBALLS
RECIPE CREATED & DEVELOPED FOR WOOLWORTHS
Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs
Red Sauce
1 brown onion, diced
5 cloves garlic, crushed and chopped
2tbs olive oil
2 tsp dried oregano
2 tsp fennel seeds
2 (400g) Australian diced tomatoes
Meatballs
1/2 brown onion, finely diced
2 cloves garlic, crushed and finely chopped
1 tsp fennel seeds
1 tsp dried oregano
1/2 cup Coarse Breadcrumbs
2 tbs milk
500g Pork & Beef Mince
2 whole eggs
Olive oil, for cooking
Spaghetti, cooked as per packet instructions
Parmigiano Reggiano, grated, to serve
Fresh basil, to serve
Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.
Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.
Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.
Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.
MORE PASTA DISHES 👇🍝