A midweek staple in our house, meatballs are loved by kids and big kids all over the world, but did you know that the secret to getting uber tender meatballs is bread; yes, bread!!  And the secret to getting uber flavourful meatballs is in the combination of meats…  half and half good quality veal and pork mince is essential to juicy, tasty morsels of awesomeness!!!

Easy Meatball Pasta

Pasta

  • 2 Pkt Olympian Egg Noodle Large

Sauce

  • 2 Cloves Garlic, chopped
  • 1 tbsp Chopped Parsley
  • 1 Small Onion, chopped
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 1 pinch Black Pepper
  • 1 pinch Dried Rosemary
  • 1 Bottle Tomato Passata

Meatballs

  • 2 Cloves Garlic, chopped
  • 1 tbsp Olive oil
  • 1 tbsp Parsley, chopped
  • 400 g Veal mince
  • 400 g Pork mince
  • 2 Eggs
  • 1 cup Grated parmesan cheese (80g)
  • 4 cups Breadcrumbs
  • 1 pinch Salt

  1. Heat oil in a non-stick saucepan over high heat, add onion, garlic, parsley, sugar, pepper and salt to season.

  2. Pour in bottled sauce and bring to boil. Allow to simmer, partially covered, for 10 – 15 minutes, while preparing the meatballs.

  3. Place mince, parmesan, breadcrumbs, parsley and eggs into a bowl.

  4. Season with salt and mix together with your hands until well- combined. Roll mixture into even-sized balls.

  5. Slowly add meatballs to the tomato sauce and simmer, for 45 minutes, until sauce is thick and cooked.

  6. Meanwhile, cook egg noodle pasta in a large saucepan of boiling, salted water until al dente (just tender). Drain well, and serve with meatballs.

Order your Olympian Egg Noodle Pasta here.