Preparation

• First mix together the minced beef, breadcrumbs, eggs, Sacla’ Pesto and chopped parsley
• Heat 1 tbsp of oil in a saucepan and cook the onion for 5 minutes until soft
• Allow to cool before adding it to the mince mixture
• Make up 15 small meatballs
• Next heat the oil in a frying pan over a medium heat and cook the meatballs for 20 minutes until they are brown and cooked through
• In a large pan of boiling, salted water cook the pasta to your liking
• Drain, return to the pan and stir in Sacla’ Tomato Sauce
• Return to the heat until the sauce is heated through
• Finally, lay the meatballs on the bed of spaghetti and sauce

Garnish them with parsley