2slicessourdough or other bread of choice (crust removed and can be set aside to make croutons)
1/4cupmilk of choice
500gramspork & veal mince
1medium carrot, grated
1onion, minced
2clovesgarlic, minced
1egg
1/3cupfresh parsley
1lemon, zested and juiced
3/4cupgrated parmesan
2/3cupgrated mozarella
1tablespoon olive oil
700 gramspassata sauce
400 gramsspaghetti
2teaspoonsdried oregano
2teaspoonsdried basil
salt and pepper
Instructions
Pre-heat oven to 180 degrees Celsius. Line a baking tray with parchment paper.
In a small bowl, tear the bread into pieces and add the milk. Let it soak for at least 5 minutes. Then squeeze out excess milk.
In a large bowl, mix the mince, egg, garlic, onion, grated carrots, parsley, lemon juice and zest, soaked bread, and half of the parmesan cheese. Mix by hand or with a spoon until well combined. Season with salt and pepper.
Roll about a tablespoon of the mix into a ball. Arrange on the tray about half an inch apart. Bake for about 10-12 minutes until golden brown. You can also grill or shallow-fry the meatballs if not using an oven.
In a saucepan or dutch oven, heat the olive oil, then add your passata sauce, and dried oregano, basil, salt and pepper. Bring to a boil and then lower heat to simmer. Slowly add back in the cooked meatballs into the simmering sauce and let it cook for 10 minutes.
Meanwhile, boil some water in another saucepan with some salt, and cook your pasta per package instructions or until al dente. Save some pasta water and drain the pasta once cooked.
Add your mozarella into the meatball sauce, and turn off heat. You can add a little pasta water if it's too thick. Transfer your pasta on a dish and pour the meatball pasta sauce over it. Sprinkle some more parmesan cheese and chopped parsley. Enjoy!
Notes
**You can sub the passata sauce with two 400 grams can of diced tomatoes
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