Spaghetti and meatballs

My Easy Cooking
6 servings Prep: 10 mins, Cooking: 35 mins
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An old classic with lots of love and passion. A delicious and comforting meal for the family.

By Food24 September 29 2011
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Ingredients (17)

MEATBALLS:
1 kg mince — topside beef
1 onion — large, grated
4 bread — brown, sliced
1 Worcestershire sauce
2 tsp salt
125 ml fresh parsley — chopped
1/2 tsp fresh rosemary — chopped
freshly ground black pepper
Sauce:
2 x 410 g tomatoes — chopped
1 tomato paste — small tin
2 garlic — cloves, crushed
1-2 cup water
salt and freshly ground black pepper — to taste
lemon — zest and juice
sugar
125 ml fresh parsley — chopped
pesto — basil
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Method:

Meatballs:

Soak bread in water for about 2 minutes.
Squeeze the bread to remove all the water and add, with all other ingredients to the ground beef.
Mix with the hands, but do not over-mix. Make small meatballs and brown them in a skillet with some olive oil.
Keep aside.

Tomato sauce:

Pre-heat to 180C.
Heat oil in a big pot, add onion and garlic and fry until slightly browned.
Add all the other ingredients except the parsley.
Cook the sauce for 10 minutes.
Pour the sauce over the meatballs in a oven-proof dish and dot some basil pesto everywhere in the tomato sauce.
Bake in the oven for 30 minutes.
Serve on hot buttered noodles or spaghetti.

Reprinted
with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.

 



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