Method

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 6

1. Combine mince, garlic and half the chopped herbs in a large bowl. Roll tablespoons of mixture into balls.
2. In a large deep frypan, heat 1 tbsp oil over medium high heat. Cook meatballs, in two batches for 5 minutes until browned on all sides. Remove and set aside.
3. Heat reaming oil in frying pan over medium heat. Add onions, carrot and garlic and cook for 3 minutes, until softened.
4. Stir in tomatoes, stock and remaining herbs and bring to the boil. Reduce heat and simmer gently, uncovered, for 15 minutes. Add meatballs and cook for a further 5 minutes or until meatballs are heated through.
5. Meanwhile cook spaghetti according to packet directions. Drain. Place in individual bowls, top with meatball sauce. Serve with grated parmesan and a fresh green salad.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.