Spaghetti with napoletana meatballs

spaghetti with napoletana meatballs



1.Combine minced pork and veal, egg, breadcrumbs, cheese and parsley in medium bowl. Roll level tablespoons of mince mixture into balls.
2.Heat half the oil in large frying pan, cook meatballs until browned and cooked through. Remove meatballs from pan.
3.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add sauce, bring to the boil. Add meatballs, reduce heat, simmer, uncovered, about 10 minutes or until sauce thickens slightly.
4.Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.
5.Add peas and basil to meatball mixture, simmer, uncovered, until peas are tender. Add olives to meatball mixture, season to taste, stir until heated through.
6.Serve spaghetti with meatballs.

The combination of pork and veal mince gives these meatballs a deliciously rich quality that you won’t get with beef mince.