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  • Mince (beef) 125 g
  • Mince (pork) 125 g
  • Fresh garlic (finely chopped) 2 g
  • Egg 1 pc
  • Fresh breadcrumbs 250 g
  • Parmesan cheese (grated) 40 g
  • Flour 20 g
  • Oil 15 ml
  • Spaghetti (raw weight) 200 g
  • Knorr Tomato Pronto 500 g
  • Parmesan cheese (grated) 40 g
  • Basil leaves (fresh) 5 g
  1. Method

    • In a bowl, mix together the beef and pork mince, crushed 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 Knorr Tomato Pronto Extension* with the spaghetti for a few minutes. Add the meatballs and toss through.
    • Garnish with parmesan cheese and basil leaves.

    * Please refer to the Knorr Tomato Pronto Extension recipe.