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In a bowl mix together pork and veal mince, parmesan, parsley and egg.
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Place bread into food processor and blitz until it resembles fine breadcrumbs.
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Add breadcrumbs to mince and work together until combine. Add salt & pepper to taste.
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Place meatball mix into fridge for 30 minutes.
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Once chilled, evenly roll meatballs into golf sized balls. Set aside.
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Heat olive oil and garlic in a medium frypan on low.
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Allow garlic to infuse in oil for 4 minutes, then remove garlic from pan.
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Add passata to infused oil, fill half the empty jar with water and add to pan. Stir and bring to boil.
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Reduce to a simmer and add meatballs one by one into pan.
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Gently stir, making sure meatballs are covered by sauce.
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Cook for 25 to 30 minutes or until meatballs are tender and cooked through. Season with salt and pepper, to taste.
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Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
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Add cooked spaghetti to meatballs and sauce, gently mix together to coat the pasta in the sauce. Divide evenly across plates.
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Serve and enjoy with family and friends!
San Remo Pasta Brings Families Together ❤️
