Italian Meatballs with Tomato and Roasted Garlic Sauce

INGREDIENTS:

• 18 oz minced beef
• 3,5 oz wholemeal breadcrumbs
• 2 eggs, beaten
• 1 jar Saclà Sun-dried Tomato Pesto
• 500g spaghetti
• 1 jar Saclà Tomato and Roasted garlic Sauce

METHOD:

• First mix together the minced beef, breadcrumbs, eggs, Saclà Sun-dried Tomato Pesto and chopped parsley
• Heat 1 tbsp of oil in a saucepan and cook the onion for 5 minutes until soft
• Allow to cool before adding it to the mince mixture
• Make 15 small meatballs
• Next, heat up the oil in a frying pan over a medium heat and cook the meatballs for 20 minutes until they are brown and cooked through
• In a large pan of boiling, salted water cook the pasta to your liking
• Drain, return to the pan and stir in Saclà Tomato and Roasted garlic Sauce and cook until the sauce is heated through
• Finally, lay the meatballs on the bed of spaghetti and sauce
• Garnish them with parsley