-
Preheat oven to 180 degrees fan bake.
-
In a large bowl mix together mince, breadcrumbs, parmesan, garlic, egg, parsley and salt.
-
Roll the mixture into meatballs. I like to make them around 2 tablespoons in size and use wet hands when rolling.
-
In a large pan over a medium heat add 1 tablespoon oil, fry the meatballs until golden all over, around 4 minutes. The meatballs will continue to cook in the stovetop so they don’t need to be cooked through now. You may need to do this in batches. Remove and set aside.
-
Cook the pasta in boiling salted water as per packet directions. Once cooked, drain and reserve ½ cup of cooking water.
-
To make the sauce, add 1 tablespoon of olive oil to the pan that you cooked the meatballs. Add the onions and sauté gently until translucent around 4 minutes. Add the garlic and cook for 1 minute, stirring.
-
Add tomato passata, sugar and balsamic vinegar. Cook stirring for 3 minutes, taste and adjust seasoning with salt and/or sugar if needed. Add meatballs and simmer for 10 minutes until meatballs are cooked through. Turn heat off and add the basil.
-
In the pot you cooked the pasta in, add the pasta, the pasta cooking water, the tomato meatball mix and the grated mozzarella. Gently mix to combine.
-
Transfer to a 10 cup capacity casserole dish. Top with the parmesan and remaining mozzarella.
-
Bake for 20 minutes until bubbling and golden.
-
Garnish with basil leaves.
-
Serve.
-
Happy cooking xx Jana