Juicy meatballs taste terrific in a warm tomato sauce on a bed of spaghetti pasta.
Ingredients
- 250g pork mince
- 250g veal mince
- 1 brown onion, grated
- 1 cup (70g) fresh breadcrumbs
- 1/2 cup (40g) finely grated Parmesan
- Salt & freshly ground pepper
- 1 tablespoon Bertolli olive oil
- 700ml jar Ardmona Italian cooking sauce
- 2 teaspoons caster sugar
- 500g spaghetti
- Parmesan shavings, to serve
Method
- Step 1Combine the minces, onion, breadcrumbs and parmesan in a bowl. Season with salt and pepper. Shape the mixture into small balls.
- Step 2Heat the oil in a large non-stick frying pan over a medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes until well browned. Add the cooking sauce and 1/2 cup (125ml) water to the pan. Simmer, partially covered, for 15-20 minutes until the meatballs are cooked. Stir in the sugar.
- Step 3Meanwhile, cook the spaghetti in a saucepan of boiling water according to packet instructions or until al dente. Drain.
- Step 4Add the meatballs and sauce to the spaghetti and toss gently to combine. Serve with parmesan.
Nutrition
2556 kj
Energy
16g
Fat Total
5g
Saturated Fat
6g
Fibre
34g
Protein
54mg
Cholesterol
837.45mg
Sodium
14g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Sue Ferris
- Publication: Fresh Living
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