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How to make Cheesy meatballs in basil and garlic sauce

Yield = 4
Prep time: 0:30
Cook time: 0:35
Total time: 1:05

Ingredients

  • 2 tbs Monini Classico Italian Extra Virgin Olive Oil
  • 1 medium onion, finely chopped
  • 410g can Ardmona Rich & Thick Basil & Garlic
  • 500g jar Dolmio™ Extra Bolognese Pasta Sauce
  • 500g pkt San Remo Spaghetti No. 5 Basil leaves, to serve

Cheesy meatballs

  • 300g Coles Australian No Added Hormones Beef 3 Star Mince
  • 300g Coles Australian Pork Mince
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (35g) panko breadcrumbs
  • 1 tbs tomato paste
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 120g mozzarella, cut into 2cm pieces

Method

  • Step 1 To make the cheesy meatballs, combine beef mince, pork mince, egg, breadcrumbs, tomato paste, oregano and garlic powder in a bowl. Season. Shape 2 tbs of mince mixture into a disc. Place 1 piece of mozzarella in centre of disc. Roll to enclose mozzarella. Place on a large plate. Repeat with remaining mince mixture and mozzarella. Place in the fridge for 15 mins to chill.
  • Step 2 Heat half the oil in a large, deep frying pan over medium heat. Cook the meatballs, in 2 batches, turning, for 3-4 mins or until browned. Transfer to a plate. Cover to keep warm.
  • Step 3 Drain excess fat from pan. Heat pan over medium heat. Add remaining oil and onion. Cook, stirring, for 5 mins or until onion softens.
  • Step 4 Add the tomato and pasta sauce to the pan. Bring to the boil. Reduce heat to low. Simmer for 10 mins or until sauce thickens slightly. Season.
  • Step 5 Meanwhile, cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) cooking liquid.
  • Step 6 Gently stir meatballs into the sauce. Cook, stirring gently, adding a little reserved cooking liquid to the pan if necessary, for 10 mins or until the meatballs are cooked through.
  • Step 7 Divide spaghetti among serving bowls. Spoon over the meatballs and sauce. Sprinkle with basil to serve.