Made - Italian Meatballs and Spagetti

Monday night LP and I felt like meat balls. I don't mean to toot my own horn but I do admit to making some pretty fabulous meatballs. Its so easy, like little mini rissoles!

Bought - 500g lean beef mince, Eggs (you will only need 1 though and I forgot to put it in the picture) Italian mixed herbs, Pepper, Salt, Cobram Estate Garlic Oil, Tuscan Seasoning (Master Foods) 1 tin diced Italian tomatoes, Just Organic Basil & Garlic pasta sauce (from Aldi I think), Spaghetti and some bread crumbs (I used Crummies but only because I had to run to the shop to get them, usually I would just use the plain ones for like 99c at Woolies)

You will need a large pan to fit all of your meat balls in,some tongs and a large mixing bowl to mix your mince etc.

First thing is to get your 500g of mince into a bowl. Add your 1 egg, 3 tables spoons of Italian Herbs, a scattering of pepper and about 2 tsp of Tuscan Seasoning. Also here you will add about a handful of bread crumbs.

Make sure you have clean hands and then get them into that bowl and mix the mince, herbs, egg and bread crumbs well so they are all combined. If you find that your mixture is a little bit wet, just put a little more bread crumbs into the mixture to dry it up a little.

Grab yourself a plate and start to roll your meat balls! I like mine to be big but LP likes them small so we went with several small ones, probably about the diameter of a 20c piece.

Once you have rolled all of your mince its time to brown them, get your pic pan and put in a little garlic oil into the bottom of it and place all of your meatballs in. My pan is pretty massive so all of my meatballs fit...just but if you don't have one this big just use two. At this time also get your water boiling for your pasta, make sure you salt and oil the water. Once the water is boiled, pop your pasta in.

Once one side has browned you have the rather hard task of turning your meatballs over to the other side to brown as well. This can be tricky and fraught with oil spattering onto your skin which stings! Try and do it quickly, i use a fork and a pair of tongs.

After about 5-10 mins they should be brown on both sides. Pour in your tin of tomatoes and your jar of pasta sauce. Mix together so all of the meatballs are covered in sauce, turn the heat down slightly and let them simmer for about 15 minutes. The tomatoes will thicken up a little and if you have some bay leaves throw them in now, I didn't have any so we went without.

By this time your pasta should be ready, drain it and set aside into a few bowls for serving or if you like, add to a platter and spoon on your meatballs and sauce for a family feast!

Grate some fresh Parmesan onto the steaming pasta and EAT! so delish!