Cheesy Meatballs In Basil & Garlic Sauce
November 02, 2018
"From one of our national supermarkets and their free monthly magazine October 2018."
- Serving Size: 1 (585 g)
- Calories 1113.5
- Total Fat - 45.3 g
- Saturated Fat - 15.5 g
- Cholesterol - 208.6 mg
- Sodium - 904.2 mg
- Total Carbohydrate - 112 g
- Dietary Fiber - 4.3 g
- Sugars - 11.1 g
- Protein - 70.3 g
- Calcium - 412.1 mg
- Iron - 9.7 mg
- Vitamin C - 19.4 mg
- Thiamin - 1.3 mg
To make the cheesy meatballs, combine beef mince, pork mince, egg, breadcrumbs, tomato paste, oregano and garlic powder in a bowl season and mix well to combined.
Shape 2 tablespoons of mince mixture into a disc and place 1 piece of mozzarella in the centre of disc and toll to enclose the mozzarela and place on a large plate and repeat with remaining mince mixture and mozzarella and then place in the fridge for 15 minutes to chill.
Heat half the oil in a large, deep frying pan over medium heat and cook the meatballs, in 2 batches, turning for 3 to 4 minutes or until browned and transfer to a plate and cover to keep warm.
Drain excess fat from pan and heat pan over a medium heat and aded remaining oil and onion and cook, stirring for 5 minutes or until onion softens and then add the tomato and pasta sauce to the pan and bring to the boil and then reduce heat to low and simmer for 10 minutes or until sauce thickens slightly and season to taste.
Meanwhile, cook the spaghetti in a saucepan of boiling salted water following packet directions or until al dente and drain but reserving 1 cup (250ml) of the cooking liquid.
Gently stir meatballs into the sauce and cook, stirring gently, adding a little of the reserved cooking liquid to the pan if necessary, for 10 minutes or until the meatballs are cooked through.
Divide spaghetti among serving bowls and spoon over the meatballs and sauce and sprinkle with basil leaves to serve.
Tips & Variations
No special items needed.