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How to make Bocconcini meatballs with chilli tomato sauce

Yield = 4
Prep time: 0:50
Cook time: 0:20
Total time: 1:10

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped
  • 2 x 400g cans diced tomatoes
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped oregano
  • 375g spaghetti
  • Basil leaves, extra, to serve
  • Finely grated parmesan, to serve

Meatballs

  • 500g Coles Australian 4 Star Lean Beef Mince
  • 1 brown onion, coarsely grated
  • 1 cup (70g) breadcrumbs
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 1/4 cup (40g) pitted kalamata olives, finely chopped
  • 2 tablespoons finely chopped oregano
  • 12 baby bocconcini, halved

Method

  • Step 1 To make the meatballs, combine the beef mince, onion, breadcrumbs, egg, olives and oregano in a large bowl. Season with salt and pepper. Mix until well combined. Roll tablespoonfuls of mixture into balls. Use your thumb to push an indent into 1 meatball and place 1 bocconcini half in the indent. Push the mince around the bocconcini to enclose. Transfer to a plate. Repeat with remaining meatballs and bocconcini. Place in the fridge for 30 mins to chill.
  • Step 2 Heat half the oil in a large non-stick frying pan over medium heat. Add half the meatballs. Cook, turning, for 5 mins or until brown all over. Transfer to a bowl. Repeat with remaining meatballs.
  • Step 3 Add the remaining oil to the pan. Add the onion, garlic and chilli. Cook, stirring, for 5 mins or until onion softens. Add the tomato. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Return the meatballs to the pan with the chopped basil and oregano. Cook for 5 mins or until heated through.
  • Step 4 Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Add to the tomato sauce and toss to combine.
  • Step 5 Divide the spaghetti and meatballs among serving bowls. Serve sprinkled with extra basil leaves and parmesan.