Serve these tasty meatballs with spaghetti and the rich tomato sauce for a complete mid-week meal.
Ingredients
- 650g veal mince
- 350g pork mince
- 1 medium brown onion, coarsely grated
- 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
- 2 garlic cloves, crushed
- 1 egg, lightly whisked
- Salt & freshly ground black pepper
- 2 1/2 tablespoons olive oil
Sauce
- 1 1/2 tablespoons olive oil
- 1 brown onion, halved, finely chopped
- 1 garlic clove, crushed
- 1 x 410g can crushed tomatoes
- 185ml (3/4 cup) Massel vegetable liquid stock
- 2 tablespoons tomato paste
- 400g dried spaghetti
- 1/4 cup finely chopped fresh continental parsley
- 2 tablespoons finely shredded fresh basil
- Salt & freshly ground black pepper
Method
- Step 1Make meatballs: Line a baking tray with non-stick baking paper. Combine the veal and pork mince, onion, breadcrumbs, garlic and egg in a large bowl. Season with salt and pepper. Use your hands to mix until combined. Roll 1 heaped tablespoonful of mince mixture into a ball and place on prepared tray. Repeat with the remaining mince mixture.
- Step 2Heat one-third of the oil in a non-stick frying pan over medium heat. Add one-third of the meatballs and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and meatballs, reheating pan between batches.
- Step 3Make sauce: Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Step 4Add the tomato, stock and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium-low. Add the meatballs, in a single layer, and simmer gently, stirring occasionally, for 5-6 minutes or until sauce thickens and the meatballs are heated through.
- Step 5Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Return to the pan.
- Step 6Add the parsley and basil to the tomato sauce, and stir until well combined. Taste and season with salt and pepper. Add to the pasta and gently toss until well combined.
- Step 7Divide the spaghetti and meatballs among serving bowls. Serve immediately.
- Author: Kerrie Sun
- Image credit: Steve Brown
- Publication: Australian Good Taste
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