Napoletana Meatballs with Spaghetti

35 min cooking time 10 min preparation time Serves 6 Culinary Tip Prepare and gather all of your ingredients and ensure that they are accessible before you begin cooking – this is known as ‘mis en place’ in French which translates to ‘put in place’ or preparation. Ensure that simple recipes remain hassle-free and that your dishes turn out to be delicious by following these culinary tips. Ingredients 500 g Extra Lean Beef Mince 1 Egg 125 ml Breadcrumbs Wholewheat 60 ml Parmesan Cheese grated 30 ml Robertsons Parsley 10 ml Olive Oil 5 ml Olive Oil 1 x 410 g tin of chopped Tomato and Onion 125 ml Chutney 250 ml Frozen Peas 375 g Spaghetti Instructions Combine the mince, egg, breadcrumbs, parmesan, Robertsons Parsley and Robertsons Barbecue Spice in a bowl. Roll into golf ball size meatballs. Using a pastry brush, brush with olive oil and oven bake for 10 - 12 minutes at 180°C or until cooked through. In a saucepan combine the chopped tomato and onion, chutney and peas. Cook for 5 - 8 minutes until heated through. Add the meatballs and simmer in the sauce for a further 3 - 4 minutes. Meanwhile cook the pasta in a large pot of rapidly boiling water. Serve the meatballs and sauce on the pasta with fresh wild rocket leaves.

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