Pasta & meatballs

I love this recipe! The meatball mixture is so tasty and easy to prepare. The recipe yields quite a number of meatballs, depending on the size and freezes really well. I usually end up freezing portioned bags, which is easy to take out the night before. It is a quick, hearty meal and never fails to tickle your taste buds. The kids will love it just as much as you!! The marinara sauce can also be made ahead and frozen.
Serve with a pasta of your choice. I love using tagliatelle or linguine, and I top it with a good helping of fresh herbs and parmesan.

Ingredients (Serves as many as 8 – 10, depending on the portion size)
1 kg Mince meat
1 Small red onion, finely chopped
3 Garlic cloves, finely chopped
2 Tsp Smooth Dijon mustard
3 Tbs Chutney 
2 Tbs Worcester sauce
1/2 Tsp Cumin
2 Eggs
1/2 C Fine breadcrumbs
1/2 C Finely grated Parmesan (optional)
Handful parsley, finely chopped
Rosemary leaves, finely chopped
Pasta (linguine or tagliatelle) cooked according to packet instructions
How to do it
Preheat the oven to 180 degrees. Mix all the above ingredients together.  Using the palm of your hands, roll small balls and place on a baking tray, covered with parchment paper, sprayed with non-stick spray. Meatballs can be cooked in oven or in a pan. I prefer the oven as it is easier and less messy.
Bake for approximately 20 minutes, turning meatballs half way to ensure even browning.
Remove from the oven and set aside to cool.
If you are freezing some or all of the meatballs, cool down completely and freeze in freezer bags. Thaw the meatballs in the fridge overnight.  
Marinara sauce:
1 Small yellow onion, finely chopped
2 Garlic cloves, finely chopped
Tsp Dried oregano
Can chopped tomato
5 Whole tomatoes, chopped
2 Tbs Brown sugar
1/2 Tsp salt
Black pepper
1/4 Tsp chili flakes
Fresh basil leaves, torn
1/4 C Cream, optional
How to do it 
Saute onion & garlic until translucent.  Add canned tomato & chopped tomato, oregano, sugar, salt, pepper and chili, stir through and simmer on low, with a lid on, for about 20 minutes.  Remove lid and simmer on low heat until slightly thickened.  For a richer taste, add the cream now and stir through. Add fresh basil and mix through. 

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