375 g spaghetti
500 g beef mince
75 g breadcrumbs dried
1 egg lightly beaten
2 tsp caramelised onion chutney
2 tsps dried mixed herbs
salt and pepper to taste
1 tblsp olive oil
575 g jar chunky tomato and herb pasta sauce
50 g shaved Parmesan to serve
¼ bunch fresh parsley to garnish
- Cook spaghetti in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
- Meanwhile, combine mince, breadcrumbs, egg, onions, herbs and salt and pepper in a large bowl. Mix well. Roll level tablespoons of mixture into balls.
- Heat oil in a large, deep frying pan over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 3 minutes, or until browned and almost cooked. Return all meatballs to pan. Add sauce. Season with salt and pepper. Bring to boil. Simmer, stirring occasionally, for about 7 minutes, or until the meatballs are cooked through.
- Serve meatballs over pasta. Top with parmesan. Garnish with parsley.