Spaghetti with meatballs

Name: Spaghetti with meatballs
Prep time: 45 minutes
Cook time: 20 minutes
Yield: 6
Ingredients: white bread; 1,5 L milk; onion, grated; garlic clove, finely chopped; pine nuts; beef mince; pork mince; parsley, roughly chopped; fresh thyme; Parmesan cheese; Free-range eggs, beaten; 1 tsp of lemon zest; salt and freshly ground black pepper; ripe tomatoes, sliced, to serve; garlic clove, finely chopped; leeks, sliced lengthways; olive oil, to drizzle; fresh thyme; chopped tomatoes; tomato puree; white wine; brown or treacle sugar; fresh basil, chopped plus 4 sprigs for garnishing; salt and freshly ground black pepper

Recipe By:	Abigail Donnelly
Serves:	6
Cooking Time:	20 minutes
Cook's Tips:	Try not buy extra lean mince for this one as you need a bit of extra fat for the juiciness.They are great stuffed into a warmed pita pocket with salad and hummus or served with creamy mashed potatoes and a thick onion gravy.
Prep Time:	45 minutes

Ingredients

4 slices toasted white bread
250 ml 1,5 L milk
1 onion, grated
4 chopped garlic clove, finely chopped
100 g chopped pine nuts
500g beef mince
250 g pork mince
60 g parsley, roughly chopped
a few sprigs fresh thyme
60 g Parmesan cheese
4 Free-range eggs, beaten
1 tsp of lemon zest
salt and freshly ground black pepper
2 ripe tomatoes, sliced, to serve
4 chopped garlic clove, finely chopped
200 g leeks, sliced lengthways
65 ml olive oil, to drizzle
6 small sprigs fresh thyme
1/2 x 400g can chopped tomatoes
500 ml tomato puree
2 1/2 cups white wine
1 Tbsp brown or treacle sugar
2 Tbsp fresh basil, chopped plus 4 sprigs for garnishing
salt and freshly ground black pepper

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Soak the bread in the milk and drain off any extra liquid. Mix together with all the ingredients and season to taste.
Roll into medium sized balls and place on a tray or dish. Cover and chill in the fridge for 30 minutes.
Heat a little olive oil in a frying pan and cook over a medium heat until brown on both sides. Rather cook off in batches so that the pan is not to full.
If you are adding them to a sauce then don’t overcook them as they will cook again in the sauce which should be on a gentle simmer for 10 minutes.
To make the sauce: Preheat oven to 180C and place tomatoes and leeks on a baking tray with the garlic and thyme, drizzle with olive oil. Roast for 30 minutes until soft then place in a saucepan together with remaining ingredients and simmer for 30 minutes.
Season to taste.

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