Spaghetti with white meatballs
PHOTOGRAPHY BY JOHN PAUL URIZAR STYLING BY DEBBIE KALOPER
Spaghetti with white meatballs
INGREDIENTS
500g chicken mince
2 tablespoons finely shredded fresh basil leaves
1 clove garlic, crushed
2 tablespoons finely grated parmesan cheese
1/4 cup (25g) packaged breadcrumbs
2 teaspoons olive oil
700g jar tomato sugo (pasta sauce)
500g spaghetti
basil leaves, parmesan, extra, for serving
METHOD
1. Combine mince, basil, garlic, parmesan, breadcrumbs, salt and freshly ground black pepper to taste in a medium bowl. Shape teaspoons of mixture into meatballs.
2. Heat oil in a large non-stick frying pan, cook meatballs in batches until browned lightly; remove from pan.
3. Add tomato sugo to same frying pan, season with salt and freshly ground black pepper. Return meatballs to pan and simmer, uncovered, for about 10 minutes or until meatballs are just cooked through.
4. Meanwhile, cook spaghetti in a large pan of boiling salted water until just cooked. Drain, reserve 1/4 cup (60ml) of cooking water. Return spaghetti, half the meatball mixture and reserved cooking water to pan and toss to coat the pasta in the sauce.
5. Serve pasta topped with remaining meatball mixture, extra basil leaves and parmesan cheese.
Meatballs in sauce suitable to freeze. Not suitable to microwave.
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