Italian pork meatballs and spaghetti

Instructions

1. Combine mince, parsley, egg, garlic and rind in a medium bowl. Roll tablespoons of mixture into balls to make 16 meatballs. Cover and refrigerate for 30 minutes.
2. Heat half the oil in a deep non-stick frying pan over medium heat. Cook meatballs, turning occasionally, for 3–5 minutes or until browned. Transfer to a plate.
3. Heat remaining oil in same pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add tomatoes, nutmeg, chopped basil and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Return meatballs to pan. Cover and simmer for 15 minutes or until meatballs are cooked through.
4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with meatballs and basil leaves.