Italian pork meatballs and spaghetti
8
Points®
Total time: 1 hr 30 min • Prep: 50 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
These meaty morsels will fast become a family favourite, so make a big batch in advance to freeze for fast weeknight dinners
Ingredients
Veal mince
160 g
Pork mince, raw
160 g
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Egg(s)
1 medium, lightly beaten
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tbs, finely grated
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Red capsicum
2 medium, thinly sliced
Canned diced tomatoes
800 g, (2 x 400g cans)
Ground nutmeg
½ tsp
Fresh basil
⅓ cup(s), small leaves, to serve
Wholemeal pasta, dry
250 g, (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.
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