Traditional Spaghetti and Meatballs
Ingredients
- 500g 20% fat pork mince
- Handful of basil, finely chopped
- Sprig of rosemary, finely chopped
- 1 onion, finely chopped
- 1 tbsp milk
- 1 clove of garlic, finely chopped
- 30g Parmesan, grated
- 1 tsp salt
- 1 egg
- 1 cup breadcrumbs
- Salt, to taste
- Pepper, to taste
- Olive oil
Preparation
Fry the onion, garlic, and rosemary until softened and lightly browned; set aside to cool.
Mix the pork mince with the cooled onion mixture, milk, basil, Parmesan, and 1 teaspoon of salt.
Mix well with a fork, then add the egg and breadcrumbs gradually until the mixture combines.
Form into meatballs and refrigerate for as long as possible before cooking.
Heat a grill to 240 degrees. Place meatballs on a baking tray lined with baking paper and drizzle with olive oil or sunflower oil.
Cook under the grill until golden brown and cooked through, monitoring closely.
Serve with spaghetti in a tomato sauce.
Tips
Different types of breadcrumbs may bind the mixture at different rates; fresh breadcrumbs bind faster.
