Big batch summer spaghetti meatballs

Just because the seasons change, doesn’t mean your favourite winter comfort dishes need to take the back seat, this is our favourite way to eat spaghetti meatballs this summer and avoid loadshedding too!

Big batch summer spaghetti meatballs

Easy

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

    For the meatballs:

  • 2 x 500 g Woolworths Free Range Lean Beef Mince
  • 1 T Woolworths Dijon Mustard
  • 6 Cloves garlic, minced
  • 10 g Woolworths Fresh Italian Parsley, chopped
  • 10 g Woolworths Fresh Basil, chopped
  • Salt and black pepper, to season

    • 500 g Woolworths Spaghetti
    • 1x 300 g Woolworths Cherry Tomatoes, halved
    • 125 g Woolworths Basil Pesto
    • 1 cup Pitted Kalamata Olives in Brine
    • Salt and pepper
    • Parmesan, for serving

Cooking instructions:

  1. To make your meatballs combine the mince, mustard, garlic, parsley, basil and seasoning. Mix through and then roll into small bite-size balls. Divide into two batches and freeze one batch for an easy, last-minute dinner, or cook both batches and eat throughout the week.
  2. Fry your meatballs in olive oil in batches until golden and cooked through.
  3. Toss together the pesto, tomatoes and olives in a large bowl and season.
  4. Toss through the hot, cooked spaghetti and plate up. Finish off with the hot meatballs and a generous grating of Parmesan and seasoning. Great for lunch boxes the next day!