Meatballs with Spaghetti

Ingredients:

• 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)

Method:

• 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.