1 whole fresh jalapeno, seeded and sliced in to 10
10 pinches grated Parmesan cheese
8 to 10 whole basil leaves
3 balls bocconcini or mozzarella cheese, sliced
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Mash the mince with a fork in a large bowl; add the garlic, spring onion, parsley, chilli flakes, salt and pepper and mix well. To the mixture add the egg, Parmesan and breadcrumbs to bind together. To test, make a small meatball with your hands and fry it up in a large oiled frying pan over a medium heat; use this for your judgement regarding taste for further seasoning, etc. Once happy, roll the remaining mixture into desired sized balls and fry on medium-high heat for about 10 to 12 minutes until browned, turning regularly to ensure that they maintain their round shape.
For the sauce, add your onion to the pan of meatballs and fry for few minutes until soft, then add your garlic and fry for a further minute or so. Pour in your wine and allow the alcohol to burn out and the meatballs to soak in the flavour. After, add your tomatoes, passata, Worcestershire sauce, basil, rosemary, salt and pepper, and allow to simmer for a good 15 minutes, stirring regularly.
At this point pop your spaghetti in salted boiling water and cook until al dente.
Once cooked, add the spaghetti in with your meatballs and toss until fully coated. Place your bocconcini slices and basil between the meatballs, sprinkle Parmesan on top of the meatballs and place jalapeno slices on top of the Parmesan. Allow to simmer further until the cheese begins to melt. Serve immediately.