meatballs in spaghetti
Pork

Pork and veal meatballs in spaghetti

Pork and veal meatballs in spaghetti

Recipe by Donna
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes

An easy meatball dish with spaghetti that can be made in next to no time. Great for a midweek meal.

Ingredients

  • 500 g pork and veal mince

  • ½ cup panko breadcrumbs

  • ⅓ cup finely grated parmesan

  • 1 egg, lightly beaten

  • 2 tsp dried mixed herbs

  • Salt and pepper, to taste

  • 2 tsp plain flour

  • 375 g spaghetti

  • 1 onion, finely chopped

  • 700 g jar tomato passata

  • 1 cup chicken stock

  • 1 cup fresh basil leaves plus extra to serve grated parmesan

Directions

  • Combine mince, breadcrumbs, parmesan, egg, herbs and half the garlic in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Sprinkle with flour. Toss to coat.
  • Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Cover to keep warm.
  • Heat half the oil in same large stockpot over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 4 minutes, or until browned and almost cooked. Remove. Cover to keep warm.
  • Heat remaining oil in same pot over a low heat. Add onion. Cook, stirring, until soft. Add passata and stock. Season with salt and pepper. Bring to boil. Simmer, covered, stirring occasionally, for 10 minutes.
  • Return meatballs to pot. Simmer, uncovered, for a further 5 minutes, or until cooked through. Stir in spaghetti and basil. Garnish with basil .

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