Spaghetti and meatballs

Spaghetti and meatballs

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g finely minced steak
1 cup breadcrumbs
1 small onion, finely chopped
1/2 cup grated parmesan cheese
1 egg, lightly beaten
salt and freshly ground pepper
2-3 tablespoons oil, for frying
1 quantity Fresh tomato sauce
500g hot, cooked spaghetti
grated parmesan cheese, extra

Method

  1. Put the minced steak in a bowl with the breadcrumbs, onion, Parmesan, egg, salt and pepper. Mix lightly and evenly with a fork. Roll into 20 small balls and chill while preparing the sauce. Heat the oil in a frying pan and cook the meatballs, shaking the pan to brown evenly. Drain and gently stir into the tomato sauce in a large saucepan. Simmer for a further 10 minutes. Serve on hot, cooked spaghetti, accompanied by extra grated Parmesan.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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