Meatballs in Tomato and Herb Sauce
4 people
30 minutes
25 minutes
Ingredients
- 0 - Black Pepper
- 1 - Chicken Stock Cube cube
- 1 - Fresh Egg
- 0.5 tsp Ground Cinnamon
- 5 - Mushrooms thinly sliced
- 2 tbsp Plain Flour for dusting
- 2 tbsp SuperValu Fresh Breadcrumbs
- 4 sprigs SuperValu Fresh Parsley Flat Leaf chopped
- 1 tbsp SuperValu Fresh Thyme
- 3 cloves SuperValu Garlic chopped
- 2 tbsp SuperValu Olive Oil
- 0.5 - SuperValu Onion chopped
- 1 tbsp SuperValu Oregano
- 750 g SuperValu Quality Irish Round Steak Mince
- 0 - SuperValu Salt
- 350 g SuperValu Spaghetti
- 1 jar SuperValu Tomato Passata
Method
- In a large bowl, place the minced beef, ½ of the onion, breadcrumbs, 1 tbsp chopped parsley 1 egg , cinnamon and salt and pepper and mix to combine througly.
- Using some flour, shape 12 or 16 meatballs.
- Heat a large pan, over high heat, with olive oil and colour for 3-4 minutes and then transfer the coloured meatballs on a side plate.
- Add the onion, mushrooms and garlic to the same pan, and fry until soft for about 2 minutes, add the herbs, tomato passata and sprinkle in a chicken stock cube.
- Bring to a simmer and add the coloured meatballs. Cover with a lid and simmer for a further 15 -20 minutes on a low heat. Adjust the seasoning if needed.
- Meanwhile, Boil the spaghetti in accordance to the packet instructions for 9-11 minutes.
- Serve the spaghetti with the tomato and meatballs and sprinkle with parmesan cheese.
