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Recipe

Spaghetti and meatballs

Spaghetti and meatballs

Sep 29, 2012 2:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tomato sauce
  • 1 tablespoon olive oil
  • 1/2 packet spaghetti
  • 1/4 cup torn basil, plus extra, to serve
  • shaved parmesan, to serve
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 400 gram cans diced tomatoes
  • 1/2 cup sliced pitted kalamatta olives
Spaghetti and meatballs
  • 500 gram beef mince
  • 1 onion, finely chopped
  • 1/4 cup sun-dried tomato pesto
  • 1/4 cup chopped parsley
  • 2 tablespoon chopped oregano
  • 2 garlic cloves, crushed

Method

Spaghetti and meatballs
  • 1
    In a large bowl, combine mince, onion, pesto, herbs and garlic. Season to taste. Roll mixture into walnut-sized balls. Arrange on a baking tray. Chill 15 minutes.
  • 2
    To make tomato sauce: in a medium saucepan, heat oil on high. Saute onion and garlic 3-4 minutes until onion is tender. Blend in tomatoes and olives. Bring to the boil. Season to taste. Reduce heat and simmer 5 minutes, until thickened slightly.
  • 3
    Meanwhile, in a large frying pan, heat oil on high. Cook meatballs, in 2 batches, 3-4 minutes until browned on all sides. Drain on paper towel.
  • 4
    Transfer meatballs to sauce. Simmer for a further 8-10 minutes or until meatballs are cooked through.
  • 5
    In a large pan of boiling, salted water, cook spaghetti 8-10 minutes, according to packet instructions. Drain well. Toss spaghetti through hot sauce with basil. Serve sprinkled with parmesan and extra basil.

Notes

Chilling the meatballs before cooking will make them firmer and less likely to break up while cooking. The mixture is enough to make 30 meatballs.

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