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½ yellow onion, diced
1 clove garlic, crushed
½ bunch basil, chopped
½ cup breadcrumbs
Salt and pepper
500 g minced pork
1 jar Newman’s Own Marinara pasta sauce
500 g spaghetti
Parmesan, to serve
Preheat the oven to 180°C (350°F) and grease a large baking dish.
In a large bowl, mix the onion, garlic, basil, eggs, breadcrumbs, and a generous pinch of salt and pepper. Add the minced beef and pork, and mix thoroughly to combine.
Roll the mixture into balls, the size of golf balls, and place in the prepared baking dish. Top with Newman’s Own Marinara pasta sauce. Add 1 cup of water to the jar, shake around, and pour the contents over the meatballs. Cover with aluminium foil and place into the oven for 30 minutes. Remove the foil and cook for a further 15 minutes.
As the meatballs are cooking, cook the spaghetti as per the packet instructions. To serve, toss some of the meatball sauce through the cooked, drained spaghetti. Divide the spaghetti between serving bowls, and top with meatballs and parmesan. Serves 6.