Recipes+
Ingredients
Method
1.Coarsely chop 1 of the onions; place in a food processor bowl. Finely chop remaining onion. Set aside. Add herbs to onion in food processor bowl; process until just combined. Transfer to a bowl. Add mince, egg, half the oil, the breadcrumbs and parmesan; mix well. Roll heaped tablespoons of mince mixture into 24 balls.
2.Place flour on a flat plate. Roll meatballs in flour to coat lightly; shake off excess. Heat remaining oil in a frying pan over moderate heat. Cook meatballs, in batches, for 5 minutes or until browned. Transfer to a plate.
3.Add reserved chopped onion to pan; cook, stirring, for 3 minutes or until softened slightly. Stir in garlic, tomatoes and stock; bring to the boil. Reduce heat; simmer for 5 minutes or until reduced slightly. Add meatballs to sauce: simmer, uncovered, turning meatballs occasionally, for 5 minutes or until cooked.
4.Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan. Add meatball mixture to pasta; toss to combine. Serve sprinkled with extra parmesan and basil.
Use beef mince instead of lamb. Save time: Make a double batch of meatballs for later. You can freeze for up to 3 months.
Note
