50gShredded veg (we love carrots, zucchini, capsicum)
10gSpinach Tear it into small pieces and pack these meatballs full of goodness!
5leavesFresh basil Tear in the same was as spinach
2ClovesGarlic
1MediumEgg
40gBreadcrumbsPlus extra for the crispy gratan top
1tspPaprika
700`gJar of Passata
50gGrated cheeseWe LOVE cheese at HQ and always use more!
1packSpaghetti to serve
1tspSeasoningFresh herbs - basil, oregano, rosemary, thyme or parsley work beautifully. Garlic, Chilli, Onion powder, Italian seasoning, Salt and pepper are all great options
1 tbspExtrasThese are some of our favourite extras at HQ Ricotta or Feta, Black beans, Chickpeas, Sweetcorn, Peas, Bacon or salami
Instructions
Combine the meat and vegetables in a large mixing bowl and break up
Rip in the fresh herbs and your seasoning (we love to use paprika and garlic!)
Roughly mix through your ingredients to combine
Crack the egg into the mixture
Add the breadcrumbs
Combine mixture with hands until evenly mixed and a thick smooth texture
Squeeze to bring together and roll into even sized balls (about 3cm round ish) Make sure they are even so that they cook evenly
Place meatballs into an oven proof dish and try to allow space between eachone (you can pre fry them if you prefer before this step)
In a saucepan - combine a high quality Italian passata, fresh herbs, saltand pepper and any other seasoning you want and warm through to infuse the flavours
Pour the passata mix over the meatballs, covering evenly
Sprinkle over the cheese and some more breadcrumbs to make a grattan andbake at 190oc for 20 mins or until all meat is cooked through and the top is crispy and golden
Serve the meatballs on a bed of freshly cooked spaghetti and enjoy!
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