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Spaghetti Meatballs

30 mins | Serves 4

  • 400g Peppercorn Extra Lean Beef Meatballs
  • 1 tablespoon olive oil
  • 600g good-quality tomato pasta sauce
  • 400g spaghetti
  • 2 tablespoons shredded basil
  • 1/2 cup (40g) finely grated parmesan

1 – Heat the oil in a frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until browned all over.

2 – Add the pasta sauce to the frypan, then season. Reduce the heat to low and simmer, stirring occasionally, for 5-6 minutes until slightly reduced.

3 – Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain.

4 – Toss the pasta with the sauce and season to taste. Serve the spaghetti and meatballs topped with basil and parmesan.

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