This dish is a winner with fussy little humans and offers so much nutritionally for the whole family.
Meatballs:
500g Beef Mince
500g Pork Mince
3 cloves Garlic, Minced
1 carrot, pealed & grated
3/4 cups Fine Bread Crumbs
2 whole Eggs
3/4 cups Freshly Grated Parmesan
1/4 cup Flat-leaf Parsley, Minced
1/2 teaspoon Salt
Freshly Ground Black Pepper
1/2 teaspoon dried mixed herbs
1/2 cup Olive Oil
Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1 Can Whole Tomatoes
1 Crushed Tomatoes
1/2 cup Red Wine (optional)
1/2 teaspoon Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
1/4 cup Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves,
Spaghetti, Cooked To Al Dente
INSTRUCTIONS
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, dried mixed herbs & carrot in a mixing bowl. Mix together well with hands. Roll into 25 balls and place on a lined baking tray. Place tray into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
I use the San Remo Pulse Pasta. This is a fabulous gluten free option, high in protein & fibre.
