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Cheesy meatballs in basil and garlic sauce
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Cheesy twist on classic spaghetti and meatballs, made with convenient ingredients from Coles for a delicious and easy meal.
Ingredients:
  • 36.40 gm Monini Classico Italian Extra Virgin Olive Oil
  • 1 medium onion, finely chopped
  • 410g can Rich & Thick Basil & Garlic
  • 500g jar Dolmio™ Extra Bolognese Pasta Sauce
  • 500g pkt Spaghetti No. 5 Basil leaves, to serve
  • 300g No Added Hormones Beef 3 Star Mince
  • 300g Pork Mince
  • 1 Free Range Egg
  • 35g breadcrumbs
  • 22.20 gm tomato paste
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 120g mozzarella, cut into 2cm pieces
Instructions:
  • For the cheesy meatballs, mix together beef, pork, egg, breadcrumbs, tomato paste, oregano, and garlic powder in a bowl. Season the mixture. Take 2 tablespoons of the mixture, shape it into a disc, place a piece of mozzarella in the center, and roll it up to cover the cheese. Put the meatballs on a plate and repeat the process with the remaining mixture and mozzarella. Chill in the fridge for 15 minutes.
  • In a large, deep frying pan over medium heat, heat half of the oil. Cook the meatballs in 2 batches, turning occasionally, until browned, about 3-4 minutes per batch. Transfer to a plate and cover to keep warm.
  • In the same pan, remove excess fat. Heat the pan over medium heat, then add the rest of the oil and the onion. Cook and stir for 5 minutes until the onion is soft.
  • Pour the tomato and pasta sauce into the pan. Let it come to a boil, then lower the heat and simmer for 10 minutes, or until the sauce slightly thickens. Season to taste.
  • Cook spaghetti in a pot of boiling water according to package instructions until al dente. Reserve 1 cup (250ml) of cooking liquid before draining.
  • Stir meatballs into the sauce and cook gently for 10 minutes, adding reserved cooking liquid if needed, until meatballs are cooked through.
  • Portion the spaghetti into serving bowls, top with the meatballs and sauce, and garnish with fresh basil before serving.

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