Bolognese style meatballs
1. Combine mince, Leggo’s Pizza Sauce, capsicum and breadcrumbs in a large bowl and stir well. Form tablespoonfuls of mixture into meatballs using wet hands. Refrigerate for 15 minutes.
2. Heat oil in a large non stick frypan and cook meatballs until lightly browned. Add Leggo’s Pasta Sauce and bring to the boil. Reduce heat, cover and simmer for 8-10 minutes or until meatballs are cooked through.
3. Toss hot pasta through the meatball mixture and serve with parmesan cheese.
Tasty Tip: Meatballs can be assembled a day ahead and refrigerated until required. Alternatively, meatballs can be made and frozen for 1 month before cooking.