Spaghetti and parmesan meatballs
Photo by Babiche Martens
Spaghetti and meatballs is always a winner. Here, I have combined beef and pork mince with just a few other ingredients to make them delicious. The tomato sauce with fresh basil and balsamic vinegar helps balance the flavours. A good idea is to double the recipe and put half in the freezer for another week.
For the meatballs
|450 g||Beef mince|
|45 g||Pork mince|
|1||Small onion, chopped finely|
|2||Garlic cloves, crushed|
|½ cup||Chopped parsley|
|½ cup||Grated parmesan cheese|
|½ tsp||Salt and pepper|
For the tomato sauce
- For the meatballs, place the mince, onion, garlic, eggs, parsley, parmesan and salt and pepper into a bowl. Mix together well and roll into golf-sized balls. Set aside.
- For the tomato sauce, warm the oil in a pot. Add the onion and garlic, cooking for 5 minutes to soften. Add the tomatoes, wine, balsamic, sugar and basil leaves. Bring to a simmer for 10 minutes until slightly thickened.
- Fry the meatballs in batches until browned and cooked through. Add to the tomato sauce.
- Serve over hot spaghetti with extra basil leaves and parmesan.
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