This time I kept them very plain, as we had visitors that aren't too keen on really rich food.
- 200 g Beef mince
- 200 g Veal / pork mince
- 1/2 cup Breadcrumbs - mixed with enough milk to make a paste
- 1 teaspoon lemon zest
- 1 tablespoon grated Parmigiano Reggiano - (Parmesan is fine)
- 1 teaspoon Garlic powder
- 700 g bottle Pasata
- 2 cups Chicken stock
- 1 tablespoon Brown sugar
- salt and pepper to taste
- Grated cheese and shredded Greek Basil to serve
Mix all ingredients for the meatballs, it should be quite a thick paste. Roll the balls to the size you like, I like about a tablespoon of mixture (or a little more). Place meatballs in the fridge for 1/2 hour (this prevents them from falling apart).
Whilst the meatballs are 'setting' in the fridge, place the sauce ingredients in a large saucepan and bring to a simmer, add the meatballs, gently and simmer for about 15 minutes. Serve on top of spaghetti, sprinkled with grated cheese and shredded Greek Basil. This will serve 6 - with leftovers!
I like Greek Basil because it is milder and quite sweet.