Spaghetti with Parmesan meatballs is a cheesy twist to the classic meatball recipe. You may add some more cheese to the sauce if you prefer a cheesier dish. Italian seasoning is also a great addition to this recipe. Enjoy!
500g spaghetti noodles
1 tablespoon olive oil
3 cups tomato sauce
1/2 cup water
250g pork mince
250g veal mince
1 brown onion, grated
1 cup breadcrumbs
1/2 cup Parmesan cheese, finely grated
Salt & freshly ground pepper to taste
Cook the spaghetti in a large pot of boiling water according to package instructions or until it is al dente. Drain and set aside. You may toss it in a little olive oil to prevent it from sticking if desired.
Place the minced pork and minced veal in a large bowl. Add the breadcrumbs and the Parmesan. Season it with salt and pepper. Mix well and form the mixture into balls.
Heat the oil in a large non-stick frying pan over medium heat. Fry the meatballs in batches and cook it for 3-5 minutes per side or until it is browned. Transfer to a plate with paper towels to drain the excess oil.
Pour in the tomato sauce and the water into the same pan. Add the cooked meatballs and let it simmer for 15-20 minutes or until the meatballs are heated through.
Place the pasta on a serving plate or individual plates. Top it with the meatballs and the sauce. Finish it off with some freshly grated Parmesan cheese. Serve immediately.
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