- 200g chicken mince
- 200g pork mince
- 200g beef mince
- 1 clove garlic, minced
- 1 cup fresh breadcrumbs
- 200g green olives, chopped
- 1 bunch basil, chopped
- 1 egg
- Salt and pepper
- 3 tbs extra virgin olive oil
- 500g spaghettini
- Parmesan, to serve
Method
In a large bowl, add the chicken, pork, beef, garlic, breadcrumbs, olives and basil and mix together with your hands. Crack in the egg, season with salt and pepper, and mix again until well combined. Heat a large non-stick pan over medium-high heat. Roll the meatball mixture into golf ball-sized portions and place in the frypan with a drizzle of olive oil. Cook until browned all over. Transfer meatballs and any juices to the sauce and stir through the chopped parsley. Season well with salt and pepper. Bring up to a gentle boil and cook for 5-10 minutes to allow the sauce to thicken slightly. Meanwhile, cook pasta according to the packet directions, add to the sauce with a little pasta water to loosen serve with a generous grating of Parmesan.
Serves 4
Sauce
- 2 tbs extra virgin olive oil
- 1 onion, finely diced
- 125ml white wine
- 750ml passata
- 125ml chicken stock
- ½ bunch parsley, chopped
- Salt and pepper
Method
Heat a saucepan over medium-high heat and add the olive oil and onion. Saute for 3 minutes until softened then add wine. Cook for a minute then add the passata and stock and simmer for 5 minutes.
