Name: Prosciutto meatballs and spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serving
Cuisine: Beef
Ingredients: 500 g beef mince lean; 40 g prosciutto finely chopped; 1/2 cup breadcrumbs white; 1 tsp salt; 1/2 tsp dried oregano; fresh parsley finely chopped; 2 parmesan cheese grated; lemon halved and zested; 1 eggs; 1 onion brown, finely chopped; 1 garlic cloves, minced; 1 vinegar balsamic; 2 tinned tomatoes chopped; 3 sun-dried tomatoes paste; 1 tomato paste; 1 tsp sugar; dried chilli flakes; 60 ml water; salt and freshly ground black pepper to taste; 300 g pasta spaghetti or linguine; parmesan cheese freshly grated, to serve

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Ingredients (21)

500 g	beef mince — lean
40 g	prosciutto — finely chopped
1/2 cup	breadcrumbs — white
1 tsp	salt
1/2 tsp	dried oregano
	fresh parsley — finely chopped
2	parmesan cheese — grated
	lemon — halved and zested
1	eggs

Sauce:

1	onion — brown, finely chopped
1	garlic — cloves, minced
1	vinegar — balsamic
2	tinned tomatoes — chopped
3	sun-dried tomatoes — paste
1	tomato paste
1 tsp	sugar
	dried chilli flakes
60 ml	water
	salt and freshly ground black pepper — to taste
300 g	pasta — spaghetti or linguine
	parmesan cheese — freshly grated, to serve

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Method:

To make the meatballs, place all the ingredients in a large bowl and mix together, preferably by hand, but a fork will also do. If you over mix the mince using a spoon, the texture of the meatball becomes dense and compact. Roll into golf ball sized rounds or slightly smaller. Try to keep them the same size so that the meat cooks through evenly.

Heat a tablespoon of olive oil in a large pan. Add the meatballs and cook until browned on both sides. Remove the meatballs from the pan, cover and set aside. In the same pan, add a little more olive oil and sauté the onion and garlic for 5-7 minutes until softened. Deglaze the pan with the balsamic vinegar. Add the chopped tomatoes, sun-dried tomatoes, paste, sugar, chilli and water. Season lightly with salt and pepper. Place the meatballs back into the sauce. Cover with a lid and simmer for 20 minutes on a medium heat. Adjust seasoning to taste.

In the meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and tip into the sauce. Turn the pasta gently through the sauce to coat evenly. Add a little of the reserved cooking water if you think the sauce needs it. Serve with fresh basil and grated Parmesan.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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