| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 489 |
| Fat | 24.8g |
| Saturates | 4.8g |
| Protein | 33.5g |
| Carbs | 33.9g |
| Sugars | 4.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a medium saucepan, combine the tomatoes, 2 garlic cloves, oregano, olive oil, ½ tsp of salt and ½ tsp of pepper. Simmer gently over a low heat for 45 minutes or until the tomatoes begin to break up. Place the mixture in a blender and blitz until smooth. Keep warm.
Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
Crush 2 garlic cloves. Finely chop 10g of basil.
Add the mince, egg, garlic, basil, salt and pepper (to taste) and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls. Add the meatballs to the sauce and simmer for 15-20 minutes or until the sauce has reduced and the meatballs are cooked through.
Add the cream and season to taste.
While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8-10 minutes or until al dente. Preheat the oven to 200°C, gas mark 6.
Toss the spaghetti in the meatballs and sauce then spread into a large ovenproof dish. Top with slices of mozzarella and finely grated Parmesan.
Bake for 20-30 minutes or until golden and bubbly.
Garnish with fresh basil and serve.
