Spaghetti and Kangaroo Meatballs

Ingredients

• 500g (approx. 1lb) ground kangaroo meat
• 2 cups fresh bread crumbs
• 1 large onion, finely chopped
• 1 egg
• 2 cloves garlic, crushed
• 1 tbsp chopped parsley
• 3 tbsp grated Parmesan cheese
• black pepper to taste
• 2 tbsp olive oil
• 1 lb spaghetti noodles, cooked
• 2 tbsp chopped oregano, fresh preferred
• 850g (approx. 2 - 15oz cans) chopped tomatoes
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 bay leaves
• 1 tsp black pepper
• 1 cup fresh basil leaves

Instructions

In a bowl, combine the meat, bread crumbs, onion, egg, garlic, parsley and cheese together. Mix in pepper to taste.

Roll the meat mixture into 1" balls. Refrigerate for 30 minutes.

Heat 2 tbsp olive oil in a skillet and cook the meatballs in batches over medium heat until browned on all sides. Remove and drain on paper towels.

While the meatballs are cooking, heat 1 tbsp olive oil in a skillet.

Add the chopped onion and cook until soft.

Add the tomatoes, bay leaves and pepper. Stir together.

Bring to a boil. Reduce heat and simmer partially covered for 30 minutes. Stir occasionally.

Add the meat balls and basil to the sauce. Gently stir together.

Simmer uncovered for 10 - 15 minutes.

Serve over cooked spaghetti and sprinkle with the chopped oregano.

Enjoy.