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1
Meatballs.
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2
Gently cook onion in a small pan over low heat until softened, turn off heat and add garlic, stir to combine.
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3
Allow to cool while you mix other ingredients.
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4
Combine mince, herbs, pepper and salt, tomato paste and egg, mixing well with hands to thorough distribution.
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5
Add onions and garlic which will have cooled slightly to allow handling.
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6
You will have a fairly wet mix.
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7
Add breadcrumbs and combine, you may need to use a little more or a little less to get the right texture so add bit by bit.
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8
You should bring it back to about the same 'wetness' as the mince originally was.
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9
Heat oil in large frying pan on medium heat.
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10
Roll into balls about the size of a ping pong ball.
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11
Rolling each ball in flour and shaking off excess.
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12
Place in pan, turn after about 90-120 seconds.
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13
I usually roll about 12 balls at a time, then dust them in flour, add them to the pan and roll the next lot.
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14
By then it is time to turn the first lot and then dust the second in flour, remove the first lot from the pan, add the second lot - you can get a bit of a system happening.
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15
Remove the meatballs from the pan and drain on kitchen paper before placing them into a casserole dish - it will need a lid, or cover with foil.
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16
Pour over tomato soup and bake in the oven for around 30-40 minutes, stirring occasionally.
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17
Cook spaghetti according to directions on packet.
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18
Bucatini, or tubular spaghetti is the 'traditional' style.
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19
Serve spaghetti topped with meatballs, sauce and with mashed potatoes on the side.
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20
Top with Tasty cheese.
