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Meatballs with Spaghetti

Meatballs are the best.  Kids love to eat them and meatballs are a great dish to get the kids helping out in the kitchen.  This is a Donna Hay inspired recipe that the kids and I cooked last week.


  • 500g grass fed beef or free range chicken mince
  • 45g fresh sourdough or wholemeal breadcrumbs
  • 2 tbspn milk
  • 1 clove garlic, crushed
  • 1 tbspn Dijon mustard
  • 1 tbspn thyme leaves
  • sea salt and cracked black pepper, to taste

Tomato sauce

  • 750ml tomato passata
  • 1 cup beef or chicken stock
  • 2 cloves garlic, crushed
  • 2 sprigs basil (just for cooking)


  • Place the breadcrumbs and milk in a big bowl and mix using a wooden spoon.  Allow to stand for 1 minute.
  • Add the beef, garlic, mustard, thyme, salt and pepper.  Mix it all really well with the spoon, so everything’s fully combined.
  • Line a tray with non-stick baking paper.  Wet your hands with a little bit of water and roll 2 tablespoons of the beef mixture into a ball.  Place on the tray, then repeat until you’ve used all the mixture.
  • To make the tomato sauce, place a large non-stick frying pan over medium heat.  Add the passata, stock, garlic and basil and bring to a simmer.
  • Carefully slide the meatballs into the sauce.  Simmer for 10 minutes or until cooked through, rolling them around with a wooden spoon every few minutes so they cook evenly.
  • Discard the basil sprigs and serve the meatballs and sauce on top of hot spaghetti or vegies.
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