Recipes-Meatballs-&-Spaghetti

INGREDIENTS:

Makes 6 servings:

400g Tasty Ground Mince
500g Semolo spaghetti
910g tomato & onion mix
1 large egg
45g finely chopped fresh basil (plus more for serving)
45g finely chopped fresh parsley
5g dried oregano
4g salt
1g freshly ground black pepper
2 cloves garlic, minced
60ml water
80g dried Italian-style bread crumbs (such as Progresso)
50g freshly grated Parmigiano-Reggiano cheese (plus more for serving)

METHOD:

Preheat the oven to 180°C and set an oven rack in the middle position.

In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the meat, breadcrumbs, and cheese, and mix until just combined (your hands work best). Avoid overworking the mixture.

Roll the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet.

Bake for about 10 minutes, then remove the baking sheet from the oven. Use a metal spatula to turn the meatballs — they may stick slightly but should release easily when scraped from underneath.

Return the meatballs to the oven and bake for a further 10 minutes, until nicely browned and almost cooked through.

Meanwhile, bring the tomato & onion sauce to a simmer in a large skillet. Taste and adjust the seasoning if needed (a pinch of sugar and some freshly ground black pepper often help balance the flavours).

Transfer the browned meatballs to the sauce, leaving any excess fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavours meld and the meatballs are cooked through. Keep warm until ready to serve.

While the meatballs are cooking, bring a large pot of well-salted water to the boil. Add the spaghetti and cook until al dente.

Drain, then toss with the sauce and meatballs (you may find it easier to combine everything in the pasta pot rather than the skillet, depending on your pan sizes).

Serve topped with fresh basil and extra grated cheese.