Colin Fassnidge brings us his classic pasta and meatballs recipe for a delicious dinner option. Packed with flavour from herbs and a rich tomato sauce, it’s a crowd-pleasing dish.
Serves44
Cook time1 hr 5 mins1 hour 5 minutes
Prep time20 mins20 minutes, + Cooling time
+ Cooling time
Ingredients
Olive oil, for frying
2 garlic cloves, finely chopped
1 brown onion, finely chopped
500g Coles Australian Pork Mince
50g breadcrumbs
1/2 bunch rosemary, leaves finely chopped
1/2 bunch tarragon, finely chopped
1/2 bunch flat-leaf parsley, finely chopped
1/2 bunch basil, finely chopped
1 Coles Australian Free Range Egg
1 Coles Australian Free Range Egg yolk
Finely grated parmesan, to serve
Cooked al dente pasta, to serve
Flat-leaf parsley sprigs, to serve
Tomato sauce
2 brown onions, coarsely chopped
2 garlic cloves, thinly sliced
1 rosemary sprig, leaves chopped
2 x 400g cans diced tomatoes
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the tomato sauce, cook the onion and garlic in a large saucepan over medium heat for 5 mins. Season. Add the rosemary, tomato and 400ml of water. Reduce heat to low. Simmer for 30 mins.
Step 2
Meanwhile, to make the meatballs, preheat oven to 200°C. Line a baking dish with baking paper. Heat olive oil in a medium frying pan over medium heat. Add the garlic and onion and cook, stirring, for 10 mins or until soft. Set aside to cool.
Step 3
Place the mince in a large bowl with the breadcrumbs, rosemary, tarragon, chopped parsley, basil, onion mixture, egg and egg yolk. Season. Using clean hands, mix until well combined. Shape the mixture into golf ball sized meatballs. Place the meatballs on the lined dish. Pour over the tomato sauce and sprinkle with parmesan.
Step 4
Bake for 30 mins or until meatballs are cooked through. Serve immediately with pasta and parsley sprigs.
