Ingredients
500g pork-and-veal mince
1 free-range egg
2 green shallots, finely sliced
½ cup panko breadcrumbs
1 clove garlic, minced
¼ cup flat-leaf parsley leaves, finely chopped, plus extra, to garnish
2 tsp dried Italian herbs
1 tsp sea-salt flakes
½ tsp freshly ground black pepper
250g dried spaghetti
2 Tbsp extra virgin olive oil
1 cup shredded mozzarella
Finely grated parmesan, to serve
Sauce
2 Tbsp extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, minced
700g tomato passata
700ml water
1 tsp caster sugar
1 fresh bay leaf
Method
-
To make meatballs, put mince, egg, shallots, breadcrumbs, garlic, parsley, Italian herbs, salt and pepper in a large bowl. Mix until well combined.
-
Roll level tablespoons of mince mixture into balls and place on a tray. Cover with plastic wrap and chill for 30 minutes (you can make these the night before if you prefer).
-
To make sauce, put oil, onion and garlic in a medium saucepan and cook for 5 minutes, until onion is soft. Pour in passata and water, add sugar and bay leaf and stir to combine. Bring to the boil.
-
Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Put spaghetti in the base of a 30 x 25 cm roasting tray. Drizzle oil over the top and toss well to coat spaghetti strands.
-
Pour hot tomato sauce over spaghetti and use tongs to stir the sauce through.
-
Arrange meatballs on top. Cover tightly with foil so no steam can escape and bake for 30 minutes.
-
Remove foil and top with mozzarella. Increase oven to 200°C fan-forced (220°C conventional) and bake, uncovered, for 10 minutes, or until cheese is melted and golden.
-
Garnish with extra parsley and serve with Parmesan on the side.