Name: Meatballs in Spicy Tomato Sauce
Prep time: 20 min
Cook time: 35 min
Ingredients: 500g beef mince; 1 cup dried breadcrumbs; 1 egg, lightly beaten; 2 tablespoons olive oil; 1 brown onion, finely diced; 2 garlic cloves, crushed; 1/2 teaspoon dried chilli flakes; 1 tablespoon tomato paste; 2 x 400g cans Ardmona Diced Tomatoes; 1 tsp sugar; 500g packet Vetta Spaghetti; 1/3 cup flat-leaf parsley leaves, chopped

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Combine beef, breadcrumbs and egg in a large bowl. Season with salt and pepper. Mix until well combined
Using a heaped tablespoon of beef mixture per meatball, form into meatballs. Place on a single layer tray lined with baking paper. Cover and chill for 15 minutes
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook meatballs, in batches turning often, until evenly browned. Transfer to a plate. Set aside
Heat remaining 1 tablespoon oil in the pan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 4-5 minutes until softened
Stir in tomato paste. Cook for 1 minute. Stir in diced tomatoes, sugar and 1/2 cup water. Cover and bring to the boil
Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until meatballs are cooked through
Meanwhile, bring salted water to the boil and cook spaghetti according to packet instructions
Sprinkle meatballs with parsley and serve with spaghetti
Serve with Mount Franklin water

Tips & Hints:

The cooked meatballs in sauce can be frozen for up to three months. Defrost them in the fridge the night before you want to eat them and enjoy with fresh pasta.

Combine beef, breadcrumbs and egg in a large bowl. Season with salt and pepper. Mix until well combined
Using a heaped tablespoon of beef mixture per meatball, form into meatballs. Place on a single layer tray lined with baking paper. Cover and chill for 15 minutes
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook meatballs, in batches turning often, until evenly browned. Transfer to a plate. Set aside
Heat remaining 1 tablespoon oil in the pan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 4-5 minutes until softened
Stir in tomato paste. Cook for 1 minute. Stir in diced tomatoes, sugar and 1/2 cup water. Cover and bring to the boil
Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until meatballs are cooked through
Meanwhile, bring salted water to the boil and cook spaghetti according to packet instructions
Sprinkle meatballs with parsley and serve with spaghetti
Serve with Mount Franklin water

Tips & Hints:

The cooked meatballs in sauce can be frozen for up to three months. Defrost them in the fridge the night before you want to eat them and enjoy with fresh pasta.

Combine beef, breadcrumbs and egg in a large bowl. Season with salt and pepper. Mix until well combined
Using a heaped tablespoon of beef mixture per meatball, form into meatballs. Place on a single layer tray lined with baking paper. Cover and chill for 15 minutes
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook meatballs, in batches turning often, until evenly browned. Transfer to a plate. Set aside
Heat remaining 1 tablespoon oil in the pan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 4-5 minutes until softened
Stir in tomato paste. Cook for 1 minute. Stir in diced tomatoes, sugar and 1/2 cup water. Cover and bring to the boil
Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until meatballs are cooked through
Meanwhile, bring salted water to the boil and cook spaghetti according to packet instructions
Sprinkle meatballs with parsley and serve with spaghetti
Serve with Mount Franklin water

Tips & Hints:

The cooked meatballs in sauce can be frozen for up to three months. Defrost them in the fridge the night before you want to eat them and enjoy with fresh pasta.

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