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.
SPAGHETTI AND PARMESAN MEATBALLS
Serves 6
Meatballs
450g beef mince
45g pork mince
1 small onion, chopped finely
2 cloves garlic, crushed
2 eggs
½ cup chopped parsley
½ cup grated parmesan
½ tsp salt and pepper
Tomato sauce
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed
2 cups chopped tomatoes
¼ cup red wine
1 tsp balsamic vinegar
½ tsp brown sugar
½ cup basil leaves
400g spaghetti
1 extra cup shredded basil leaves
Extra grated parmesan to garnish
- For the meatballs, place the mince, onion, garlic, eggs, parsley, parmesan 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.
