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 (Main) |
| 45 g | Pork mince |
| 1 | Small onion, chopped finely |
| 2 | Garlic cloves, crushed |
| 2 | Eggs |
| ½ cup | Chopped parsley |
| ½ cup | Grated parmesan cheese |
| ½ tsp | Salt and pepper |
For the tomato sauce
| 1 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 3 | Garlic cloves, crushed |
| 2 cups | Chopped tomatoes |
| ¼ cup | Red wine |
| 1 tsp | Balsamic vinegar |
| ½ tsp | Brown sugar |
| ½ cup | Basil leaves |
| 400 g | Spaghetti |
| 1 cup | Basil leaves, shredded |
| 1 pinch | Grated parmesan cheese, to garnish |
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Directions
- 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.
