Recipe

Spaghetti with napoletana meatballs

Sep 30, 1975 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Spaghetti with napoletana meatballs
  • 500 gram minced (ground) pork and veal
  • 1 egg
  • 1/2 cup (50g) packaged breadcrumbs
  • 1/4 cup (20g) parmesan cheese, finely grated
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 700 gram bottled tomato pasta sauce
  • 375 gram spaghetti
  • 1/2 cup (60g) frozen peas
  • 1/4 cup fresh basil, coarsely chopped
  • 1/2 cup (60g) seeded green olives

Method

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.

Notes

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

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