This family friendly dish makes a perfect weeknight meal. Prepare the meatballs ahead of time to make life even easier.
This family friendly dish makes a perfect weeknight meal. Prepare the meatballs ahead of time to make life even easier.
Ingredients
500 g pork and veal mince
½ cup dried breadcrumbs
â…“ cup finely grated parmesan
1 egg, lightly beaten
2 tsp dried mixed herbs
4 cloves garlic, crushed
Salt and pepper, to taste
2 tsp plain flour
375 g spaghetti
2 tbsp olive oil
1 onion, finely chopped
700 g jar sugo pasta sauce
1 cup chicken stock
1 cup fresh basil leaves plus extra to serve
¼ cup grated Parmesan to serve
Method
- In a sizable bowl, combine the mince, breadcrumbs, parmesan, egg, herbs, and half the garlic. Add salt and pepper to taste. Mix well. Make balls out of the mixture using level tablespoons. add a little flour. Coat by tossing.
- In a sizable stockpot of salted, boiling water, cook pasta until al dente. Drain. To remain warm, cover.
- In the same big stockpot, heat half the oil on medium-high heat. In two batches, add the meatballs. Cook for approximately 4 minutes, turning regularly, or until browned and almost done. Remove. To remain warm, cover.
- The remaining oil should be heated slowly in the same saucepan. Add the remaining garlic and onion. Cook gently while stirring. Add stock and sugo. Add salt and pepper to taste. heating to a boil For 10 minutes, simmer with the lid on while occasionally stirring.
- meatballs back into the pot. Continue to simmer, uncovered, for a further 5 minutes, or until well heated. Basil and pasta are combined. Add additional basil and parmesan as a garnish.
