Spaghetti with Parmesan Meatballs


Description

In this recipe combined beef and pork mince with just a few other ingredients to make these meatballs delicious. The tomato sauce with fresh basil and balsamic vinegar helps balance the flavours. If you double the recipe, you can put half in the freezer for another week.

Ingredients

For the meatballs:
450g beef mince
45g pork mince
1 small onion, chopped finely
2 cloves garlic, crushed
2 eggs
1/2 cup chopped parsley
1/2 cup grated parmesan
1/2 tsp salt and pepper

For the tomato sauce:
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed
2 cups chopped tomatoes
1/4 cup red wine
1 tsp balsamic vinegar
1/2 tsp brown sugar
1/2 cup basil leaves
400g spaghetti
1 extra cup shredded basil leaves
Extra shavings of Parmesan, for garnish

Directions

1. For the meatballs:
Place the mince, onion, garlic, eggs, parsley, parmesan salt and pepper into a bowl. Mix together well and roll into golf-sized balls. Set aside.

2. For the tomato sauce:
Warm the oil in a pot. Add the onion and garlic, cooking for 5 min to soften. Add the tomatoes wine, balsamic vineegar, sugar and basil leaves. Bring to a simmer for 10 min until slightly thickened.

3. Fry the meatballs in batches until browned and cooked through.

4. Add to the tomato sauce.

5. Serve over hot spaghetti with extra basil leaves and shavings of Parmesan.

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