Classic Meatballs
20 minutes is all it takes to make these delicious classic meatballs. Perfect for a midweek spaghetti dinner.
Ingredients
- 500g tomato pasta sauce
- 1/4 cup milk
- 1/2 cup continental parsley, finely chopped
- 1/2 cup parmesan, finely grated (plus extra to serve)
- 3 cup spaghetti
- 500g beef mince
- 1/4 cup extra virgin olive oil
- 1 large free range egg, lightly beaten
- 1 garlic clove, crushed
- 1/2 cup fine fresh breadcrumbs
- 10 basil leaves, to garnish
Method
- Place breadcrumbs in a small bowl and pour over milk. Set aside.
- Place mince in a large bowl. Add egg, parmesan, parsley and garlic, and season. Add breadcrumb mixture, then mix well to combine. Roll tablespoons of mixture into balls. Place on a large plate.
- Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Add pasta sauce to pan and stir to combine. Reduce heat to medium-low, then simmer, covered, for 15 minutes or until meatballs are cooked through.
- Toss meatball mixture through spaghetti, and serve topped with basil leaves and extra parmesan.
