Spaghetti Meatballs

INGREDIENTS

⅓ cup Zaytuna Olive Oil
250g finely chopped onions
6 garlic cloves, finely chopped
2 tsp Supreme Chilli Powder
2 tbsp sugar
2 Supreme Bay Leaves
Salt to taste
½ tsp Supreme Coarse Black Pepper
4 Supreme Plum Tomato Tins
10 Basil leaves, finely chopped
Spaghetti, boiled
650g beef mince
½ cup panko breadcrumbs
Salt to taste
1 tsp Supreme Coarse Black Pepper
2 tsp dried parsley
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
2 eggs, whisked
2 tbsp olive oil

METHOD

In a bowl, combine together beef mince, panko breadcrumbs, salt to taste, coarse black pepper, dried parsley, onion powder, garlic powder and whisked eggs. Mix well and use a tbsp measuring spoon to scoop out equal amounts of beef and then roll into balls. Heat the oil in a large pot over medium-high heat and add chopped onions, garlic and bay leaves. Sauté until onions have softened then add plum tomatoes, black pepper, salt to taste, sugar and chilli powder. Cover, reduce heat to low and simmer for 1 ½ hours. Give the sauce a good stir (break the plum tomatoes) every now and then. Heat 2 tbsp olive in a frying pan over high heat. Add meatballs and sear the outside then add to the sauce cook for another 30 minutes. Check seasoning and serve with boiled spaghetti.