Italian Meatballs with Tomato and Roaste garlic Sauce 60 minutes - 4 servings

Instructions

1.First mix together the minced beef, breadcrumbs, eggs, Sacla’ Sun-dried Tomato Pesto and chopped parsley

2.Heat 1 tbsp of oil in a saucepan and cook the onion for 5 minutes until soft

3.Allow to cool before adding it to the mince mixture

4.Make up 15 small meatballs

5.Next, heat up the oil in a frying pan over a medium heat and cook the meatballs for 20 minutes until they are brown and cooked through

6.In a large pan of boiling, salted water cook the pasta to your liking

7.Drain, return to the pan and stir in Saclà Cherry Tomato Napoletana Sauce and cook until the sauce is heated through

8.Finally, lay the meatballs on the bed of spaghetti and sauce

9.Garnish them with parsley