Glamorgan Campus Cook-off Recipe

Homemade Spaghetti and Meatballs

500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground black pepper
2 tbsp olive oil
2 cups bottled tomato pasta sauce (or home-made)
200g dried spaghetti
Heat oven to 200°C. Add the mince, onion, breadcrumbs, parsley and egg to a bowl and season with salt and pepper. Mix together.
With damp hands, shape mixture into 20 balls and place on a wire rack set over a baking pan lined with foil.
Bake meatballs in the oven for 20 minutes until browned. Place tomato pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat in sauce.
Cook spaghetti in a saucepan with plenty of boiling, salted water for about 10 minutes. Serve spaghetti in bowls topped with meatballs and tomato sauce. Garnish with parsley.
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins

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