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Spaghetti & Meatballs


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Ingredients

(serves 8-10)

  • 750g veal mince
  • 750g pork mince
  • 2 x 1cm slices sour dough bread, crusts removed, soaked in milk to soften
  • 10g fennel seeds crushed in a mortar & pestle
  • 3 cloves garlic, crushed
  • 1/3 bunch flat leaf parsley chopped
  • 3 tbsp fresh thyme, chopped
  • 5g chilli flakes
  • 2 tsp dried oregano
  • Salt & pepper
  • 2 eggs


Method

Combine all ingredients together and mix well. Roll into balls and cook in a frypan with a little oil until browned. Set aside.  In a large saucepan, heat a little oil, and add 1 onion finely diced, 3 cloves of crushed garlic, 1 red chilli and 4 stalks of basil and sauté until the onion is soft. Add 3-4 cans of diced tomatoes and season with salt (or use fresh tomatoes diced if in season). Add the meatballs and simmer until the sauce reduces a little. Season to taste. Serve on cooked spaghetti, with fresh basil and grated parmesan, and a drizzle of good olive oil.