Crunchy pine nuts are the secret addition to these scrumptious meatballs.
- Coarsely grate 1 onion and place in a large bowl. Add the mince, egg, pinenuts and parmesan and use your hands to mix until well combined. Season with salt and pepper. Roll tablespoonsful of the mince mixture into balls and place on an oven tray lined with baking paper. Place in the fridge for 15 minutes to set.
- Finely chop the remaining onion and set aside. Heat a non-stick frying pan over high heat. Cook the meatballs in batches, turning occasionally, for 2-3 minutes or until brown. Transfer to a plate.
- Add the chopped onion and pancetta to the pan and cook, stirring, for 3 minutes or until onion softens. Add the tomatoes and cook, stirring, for 2 minutes or until heated through. Add the meatballs and cook, stirring occasionally, for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
- Meanwhile, cook the spaghetti following packet directions until al dente. Drain well.
- Divide among serving bowls. Top with meatballs and tomato sauce and sprinkle with extra parmesan, to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set