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Spaghetti And Kangaroo Meatballs
Sent in by Tina Barnes.
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Meatballs
~ 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
Sauce
~ 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
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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.
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