Spaghetti meatballs

Last night I thought we would revisit an old favorite and classic Italian recipe that I had not made for a longtime, and it was so worth it and truely delicious. (Enough for 4 people)

What you need

500g lean mince
Italian fresh herb mix (Basil, parsley, origanum)
1/2 onion finely chopped
1 egg
1 tin chopped peeled tomatoes
25ml Olive oil
25g butter
Salt and pepper

The process

In a mixing bowl add the onion, finely chopped herbs (a nice heap that covers your palm), pinch of salt, generous grind of black pepper and egg and mix it to break up the egg. Add the mince and mix to combine all ingredients thoroughly, set aside.

In a saucepan add the olive oil, butter, another palm of finely chopped mixed herbs, a pinch of salt and black pepper and tinned tomatoes with the juice. bring to the boil, then reduce heat and let it simmer to reduce about 1/3.

Heat an oven to 180 celsius and on a baking tray, place balls of mince mixture about 5 cm in diameter and bake them for about 10 minutes.

Add the meatballs to the tomato sauce and serve over spaghetti with a little parmesan, give it a go its well worth it.

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