Name: Spaghetti with napoletana meatballs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram minced (ground) pork and veal; 1 egg; 1/2 cup (50g) packaged breadcrumbs; 1/4 cup (20g) parmesan cheese, finely grated; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon olive oil; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 700 gram bottled tomato pasta sauce; 375 gram spaghetti; 1/2 cup (60g) frozen peas; 1/4 cup fresh basil, coarsely chopped; 1/2 cup (60g) seeded green olives

Ingredients

500 gram minced (ground) pork and veal

1 egg

1/2 cup (50g) packaged breadcrumbs

1/4 cup (20g) parmesan cheese, finely grated

1/4 cup fresh flat-leaf parsley, finely chopped

1 tablespoon olive oil

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

700 gram bottled tomato pasta sauce

375 gram spaghetti

1/2 cup (60g) frozen peas

1/4 cup fresh basil, coarsely chopped

1/2 cup (60g) seeded green olives

Method

1.Combine minced pork and veal, egg, breadcrumbs, cheese and parsley in medium bowl. Roll level tablespoons of mince mixture into balls.

2.Heat half the oil in large frying pan, cook meatballs until browned and cooked through. Remove meatballs from pan.

3.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add sauce, bring to the boil. Add meatballs, reduce heat, simmer, uncovered, about 10 minutes or until sauce thickens slightly.

4.Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.

5.Add peas and basil to meatball mixture, simmer, uncovered, until peas are tender. Add olives to meatball mixture, season to taste, stir until heated through.

6.Serve spaghetti with meatballs.

The combination of pork and veal mince gives these meatballs a deliciously rich quality that you won’t get with beef mince.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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