• 500g spaghetti 

• 250g beef mince 

• 250g pork mince 

• 8 tsp Gewürzhaus Mama’s Meatball Blend 

  58g Jar ∙ $12.50 100g Jar ∙ $20.50 58g Refill ∙ $12.50 100g Refill ∙ $20.50 Add To Cart

• ½ cup panko breadcrumbs 

• 1 egg 

• 2 tbsp fresh parsley, finely chopped 

• Oil for frying 

• 2 cloves garlic, finely sliced 

• 1 small onion, finely diced 

• 700ml passata 

• 1 tsp cooking salt 

• 1 tsp sugar 

• 1 tsp ground black pepper 

• 2 sprigs fresh basil, plus more for serving 

• Parmesan cheese, finely grated to serve 

Directions

1. Place spaghetti on to cook according to packet instructions. Meanwhile prepare your meatballs.
2. In a large bowl add your mince, Mama’s Meatball Blend, breadcrumbs, egg and chopped parsley. Mix gently until ingredients are evenly combined. Roll meatballs to your desired size.
3. In a large, deep-sided pan, add oil on medium heat and gently fry your meatballs for about 6-8 minutes, ensuring to turn them often so they are golden brown on all sides. Remove from the pan and set aside.
4. In the same pan, add the garlic and onion and cook on medium heat for about 5 minutes or until the onion has softened.
5. Next add the passata and season with the salt, sugar and ground pepper. Add the sprigs of basil and the meatballs to the sauce and simmer gently for a further 10 minutes.
6. Drain your spaghetti and return it to the pot. Take a few spoonfuls of the tomato sauce and add it to the cooked spaghetti, stirring gently to coat it evenly.
7. Serve your spaghetti with extra sauce and the meatballs on top. Garnish with fresh basil leaves and grated parmesan, as desired.