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Prep
15
Cook
40
Serves
15
Ingredients
No of servings
15
Beef Mince925g
Veal mince925g
Fresh breadcrumbs1.7 Cup
Grated parmesan, plus extra to serve1 Cup
Parsley, Finely chopped - plus extra to serve1 Cup
Eggs - Whisked3
Garlic cloves, crushed10
Olive oil7.5 tsp
Cooked fettuccine 1.8kg
Tomato Sauce
Onions3.5
Garlic3
Beef stock1.75
Brown sugar3.5 tsp
Methods
Step 01.
Combine beef and pork mince in a large bowl with breadcrumbs, parmesan, parley, egg, garlic and olive oil. Season with salt and freshly ground black pepper.
Step 02.
Use clean hands to gently massage the mixture together. Using wet hands, roll mixture into walnut sized balls.
Step 03.
Pour enough olive oil into a large, non-stick frying pan to cover base. Heat on medium. Add meatballs, frying and tossing for 8-10 minutes until golden. Transfer to a plate.
Step 04.
Heat same pan on medium and add a drizzle of olive oil if necessary. Sauté onion 2-3 minutes until tender. Add garlic and sauté 1 minute more. Deglaze pan with beef stock, before stirring in SPC Chunky Crushed Tomatoes and 1 cup water. Bring to boil and simmer 5 minutes. Stir in sugar and season.
Step 05.
Carefully add meatballs to tomato sauce. Simmer on low for 10 minutes to heat the meatballs through.
Step 06.
Toss cooked spaghetti through the meatballs and sauce. Serve sprinkled with extra chopped parsley (or basil), parmesan and a drizzle of extra virgin olive oil.
Related Menu Inspirations
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