Italian Meatballs with Whole Cherry Tomato & Basil Sauce


  • 500g Minced beef
  • 100g Wholemeal breadcrumbs
  • 2 Eggs, beaten
  • 1 pot or 3 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 1 handful Parsley, chopped
  • 3 tbsp Olive oil
  • 1 small Red onion, chopped
  • 200g Spaghetti
  • 350g jar Sacla’ Whole Cherry Tomato & Basil Sauce


  1. First mix together the minced beef, breadcrumbs, eggs, Sacla’ Pesto and chopped parsley
  2. Heat 1 tbsp of oil in a saucepan and cook the onion for 5 minutes until soft
  3. Allow to cool before adding it to the mince mixture
  4. Make up 15 small meatballs
  5. Next heat the oil in a frying pan over a medium heat and cook the meatballs for 20 minutes until they are brown and cooked through
  6. In a large pan of boiling, salted water cook the pasta to your liking
  7. Drain, return to the pan and stir in Sacla’ Tomato Sauce
  8. Return to the heat until the sauce is heated through
  9. Finally, lay the meatballs on the bed of spaghetti and sauce
  10. Garnish them with parsley
Serves: 4Cooking time: Share recipeReview this recipe


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