30 minutes
6
Recipe provided by Blenditarian
Ingredients
- Cheesy Blended Meatballs
- 250g mushrooms, grated
- 500g pork and veal mince
- 1 onion, finely diced (reserve half for the sauce)
- 4 cloves garlic, crushed (reserve half for the sauce)
- ½ tsp salt
- 1 egg
- 1 tbsp dried oregano
- ¼ cup parmesan cheese
- Sauce
- 2-3 tbsp olive oil
- 700g tomato passata
- ½ cup water
- 1 cup basil leaves, roughly chopped
- Salt and Pepper to taste
- 400g spaghetti
- ¼ cup parmesan cheese, to serve
- Additional basil leaves, to serve
Method
- Combine the ingredients for the Cheesy Blended Meatballs in a large bowl. Roll the mixture into 20 evenly-sized meatballs.
- Bring a large saucepan of water to the boil. Once boiling, add spaghetti and cook for 12 minutes or until al dente.
- In the meantime, heat the oil in a large frying pan over medium heat. Add the reserved onion and garlic. Cook for 1-2 minutes, add the meatballs, and cook for 2-3 minutes before turning.
- Once meatballs are seared on both sides, add the passata and water. Reduce heat to low and simmer for 5 minutes or until meatballs are cooked and the sauce thickens. Add the basil leaves, salt and pepper. Stir to combine.
- Transfer the cooked pasta to the frying pan with the sauce and toss to coat.
- Serve the Spaghetti and Cheesy Blended Meatballs with parmesan cheese and additional basil leaves.