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For the Meatballs:

  • Mince (beef) 125.0 g
  • Mince (pork) 125.0 g
  • Fresh garlic (finely chopped) 2.0 g
  • Egg 1.0 pc
  • Fresh breadcrumbs 250.0 g
  • Parmesan cheese (grated) 40.0 g
  • Flour 20.0 g
  • Oil 15.0 ml
  • Spaghetti (raw weight) 200.0 g
  • Parmesan cheese (grated) 40.0 g
  • Basil leaves (fresh) 5.0 g

For the Sauce:


  1. For the Meatballs:

    • In a bowl, mix together the beef and pork mince, chopped garlic, Robertsons Veggie Seasoning, Robertsons Origanum, egg, breadcrumbs and parmesan. Roll into 25 g balls.
    • Dust the meatballs in flour and fry in a shallow pan with oil until golden brown. Remove from pan and place on paper towel to drain off excess oil.
    • In a small pot, boil the spaghetti until al dente.
    • In a shallow pan, heat the tomato sauce with the spaghetti for a few minutes. Add the meatballs and toss through.
    • Garnish with parmesan cheese and basil leaves.
  2. For the Sauce:

    • In a pot, mix all ingredients together and bring to the boil. Simmer for 5 minutes over medium heat.