Scatter with parmesan and basil and grab some crunchy bread to mop up all that rich sauce.
- 500 g minced beef
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 eggs, lightly beaten
- 160 g (2 cups) grated parmesan
- 140 g (2 cups) stale breadcrumbs
- ½ cup chopped flat-leaf parsley
- 1 litre passata
- grated parmesan, basil leaves, cooked spaghetti and crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 24 meatballs
Chilling time 20 minutes
Place mince, garlic, onion, eggs, parmesan, breadcrumbs, parsley, 1½ tsp salt and ½ tsp pepper in a bowl and knead to combine. Shape 2 tbps mixture into balls and place on a tray. Cover and refrigerate for 20 minutes to rest.
Bring passata and 125 ml water to the boil in a large deep frying pan. Add meatballs, reduce heat to low and cook for 45 minutes or until meatballs are cooked and sauce has thickened. Season. Scatter with parmesan and basil, and serve with pasta and bread.
Photography by Alan Benson