Italian Spaghetti & Meatballs

Method:

• Combine the breadcrumbs and milk together in a bowl and mix. Let this stand for 10 mins while you get everything going.
• In a mixing bowl, add the beef mince, onion, garlic, egg, Italian herbs, salt & pepper. Then add the milk/breadcrumbs mix. Mix everything really well. Shape the mix into about ping pong size balls and place them on a tray. Continue with the remaining mix.
• Heat a large non-stick frying pan over medium-high heat. Add a little olive oil to the pan and cook the meatballs, in batches, until well browned on all sides. Remove and set aside.
• In the same frying pan, add a little olive oil and heat. Add the diced onion and garlic and sauté for a few mins. Add the 2x cans of chopped tomatoes and bring to a light boil. Turn down to a simmer and add your semi-cooked meatballs back into the sauce. Stir, partially cover and simmer for 25 mins. Meatballs will be tender and the sauce thickened. If the sauce is getting too thick, you can add some stock (chicken or beef) or water.
• Cook pasta according to packet instructions until al dente. Pour sauce and meatballs over spaghetti and toss gently to combine. Serve with fresh parmesan and basil.