Chilli Cheesy Meatballs with Spaghetti

ingredients

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

• 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

method

1. Cook pasta according to packet instructions. Set aside until ready to serve.
2. To make the meatballs, add the beef mince, zucchini, mint, garlic, parsley, salt, pepper, oregano, chilli, egg and breadcrumbs into a large mixing bowl. Mix WELL.
3. 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!
4. 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!
5. Set meatballs aside.
6. To make the sauce, heat olive oil in a deep pot over medium to high heat for 2 minutes.
7. Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir constantly.
8. Add crushed tomatoes and water heat for 5 minutes.
9. Add salt, pepper and oregano and the meatballs.
10. Leave to simmer on a low heat for 15 minutes, or until the meatballs are cooked through with no pink in the centre (71°C).
11. Add basil leaves and cook for a further 5 minutes.
12. Serve with the cooked spaghetti and a sprinkle of parmesan!