Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/4 cup fresh basil, chopped
- 1 brown onion, finely chopped
- 1/4 cup parmesan, grated (to serve)
- 400grams spaghetti
- 1 cup fresh breadcrumbs
- 600grams pork and veal mince
- 1 egg, lightly whisked
- 700milliliter tomato passata
- 1 clove garlic, crushed
Nutrition per serving
3520kJ / 845Cal
3520 Kilojoules or 845 Calories
41% of daily energy intake*
Protein
49.0grams
Fat
31.8grams
Carbs
87.8grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine mince, breadcrumbs, onion, garlic, egg and herbs in a large bowl. Season with salt and pepper. Use clean, damp hands to roll tablespoons of mince into balls to make about 30 meatballs.
Step 2 of 4
Line a tray with baking paper. Place meatballs on tray. Freeze overnight. Transfer to a snap-lock bag or airtight container. Label and date, then freeze for up to 3 months.
Step 3 of 4
Defrost meatballs in fridge overnight. Fry in a large non-stick frying pan over medium heat until golden and cooked through. Add the passata and simmer for 20 minutes.
Step 4 of 4
Meanwhile, cook pasta in a saucepan of salted boiling water until al dente. Top pasta with meatballs, sauce, parmesan and basil. Serve.
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