You'll never have normal spaghetti and meatballs after this! You can surprise your guests with a cheesssyyy filled centre....they'll love you for it!
Ingredients:
Serves 4
Meatballs:
500g beef mince
1 zucchini, grated finely and excess water squeezed out
6 mint leaves
2 garlic cloves, crushed
1/4 cup chopped parsley
1/4 cup bread crumbs ( I used gluten free!)
1 tsp salt
1/2 tsp pepper
1/2 tsp red chilli flakes
1/2 tsp dried oregano
100g red cheddar, cut into cubes
1 egg
Sauce:
Ingredients:
2 400g cans of crushed tomatoes
1 medium brown onion, finely diced
1 long red chilli, finely diced
2 garlic cloves, crushed
2 tbsp. olive oil
1 tsp salt
1 tsp pepper
1 tbsp. dried oregano
6 basil leaves
1 cup water
Additions;
500g Spaghetti (4 serving packet)
Parmesan to sprinkle
Directions:
- Cook pasta according to packet instructions. Set aside until ready to serve.
- To make the meatballs, add the meatballs, zucchini, mint, garlic, parsley, salt, pepper, oregano, chilli, egg and breadcrumbs into a large mixing bowl. Mix WELL.
- Roll meatballs to your desired size, and place a cube of cheese in the middle and continue to roll. Cover the cheese by rolling the meat around it to ensure it doesn't melt out!
- On a large non-stick pan, splash a small amount of olive oil and brown the meatballs, but don't cook all the way through!
- Set meatballs aside.
- To make the sauce, heat olive oil in a deep pot over medium to high heat for 2 minutes.
- Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir constantly.
- Add crushed tomatoes and water heat for 5 minutes.
- Add salt, pepper and oregano and the meatballs.
- Leave to simmer on a low heat for 15 minutes.
- Add basil leaves and cook for a further 5 minutes.
- Serve with your favourite pasta!
