Spaghetti and Meatballs
  1. Place the mince, breadcrumbs, parsley, cheese and egg in a large bowl and mix with a fork or using clean hands. Add salt and pepper to taste and mix through. If the mixture seems too dry, you can add an extra beaten egg. Roll into balls around the size of a golf ball and place on tray, ready for frying.
  2. Pour enough olive oil into a frying pan so as to shallow fry the meatballs. Cook them in small batches, to keep the oil temperature from dropping, and brown them all over.
  3. Remove each batch and place on paper towel to remove some of the oil.
  4. To make the sauce fry the onion in the 1 tbsp of olive oil until translucent. Add the garlic and quickly fry taking care not to burn the garlic. Pour in the wine and simmer until it disappears. Add the passata. Simmer for around 30 mins then add the meatballs. Simmer for at least another 30 mins or until the meatballs are cooked through.

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