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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This meal is a classic and sure to fill hungry tums and put a smile on their faces!
Meatballs
Olive oil
3 cloves garlic, finely chopped
½ cup flat leaf parsley leaves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp tomato paste
1 egg
3/4 cup breadcrumbs
Salt and pepper
1 onion, diced
3 cloves garlic, diced
2 cups tomato passata or tomato puree
2 Tbsp flat leaf parsley stalks, finely diced
1 cup vegetable or chicken stock
1 tsp sugar
Salt and pepper
1 packet dried spaghetti
Meatballs
Olive oil
3 cloves garlic, finely chopped
½ cup flat leaf parsley leaves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp tomato paste
1 egg
3/4 cup breadcrumbs
Salt and pepper
1 onion, diced
3 cloves garlic, diced
2 cups tomato passata or tomato puree
2 Tbsp flat leaf parsley stalks, finely diced
1 cup vegetable or chicken stock
1 tsp sugar
Salt and pepper
1 packet dried spaghetti
Sauté the onion, garlic and parsley stalks in a pot with a little olive oil over medium heat. Add the stock and simmer for 5 minutes before adding the tomato puree and sugar. Season with salt and pepper, mix well and simmer for a further 10 minutes. Set aside.
In a large bowl, combine the New Zealand pork mince, garlic, parsley leaves, lemon zest, egg, breadcrumbs and tomato paste with a wooden spoon or your hands.
Place a sheet of non-stick paper on a large baking tray and set aside. Using your hands, take a small handful of the meat mixture and roll into small balls, placing them on the tray.
In a deep pan, heat some olive oil over medium-high heat, and fry the meatballs until brown – around 8 minutes, turning every two minutes or so.
Place the meatballs in the same pot holding the sauce, and simmer for 20 minutes over low heat.
While the meatballs are simmering, cook the dried spaghetti in salted water.
Drain spaghetti and spoon meatballs and sauce on top.
Sprinkle with parmesan cheese and fresh parsley
This meal is a classic and sure to fill hungry tums and put a smile on their faces!
500g New Zealand Pork Mince
Meatballs
Olive oil
3 cloves garlic, finely chopped
½ cup flat leaf parsley leaves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp tomato paste
1 egg
3/4 cup breadcrumbs
Salt and pepper
1 onion, diced
3 cloves garlic, diced
2 cups tomato passata or tomato puree
2 Tbsp flat leaf parsley stalks, finely diced
1 cup vegetable or chicken stock
1 tsp sugar
Salt and pepper
1 packet dried spaghetti
Sauté the onion, garlic and parsley stalks in a pot with a little olive oil over medium heat. Add the stock and simmer for 5 minutes before adding the tomato puree and sugar. Season with salt and pepper, mix well and simmer for a further 10 minutes. Set aside.
In a large bowl, combine the New Zealand pork mince, garlic, parsley leaves, lemon zest, egg, breadcrumbs and tomato paste with a wooden spoon or your hands.
Place a sheet of non-stick paper on a large baking tray and set aside. Using your hands, take a small handful of the meat mixture and roll into small balls, placing them on the tray.
In a deep pan, heat some olive oil over medium-high heat, and fry the meatballs until brown – around 8 minutes, turning every two minutes or so.
Place the meatballs in the same pot holding the sauce, and simmer for 20 minutes over low heat.
While the meatballs are simmering, cook the dried spaghetti in salted water.
Drain spaghetti and spoon meatballs and sauce on top.
Sprinkle with parmesan cheese and fresh parsley
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