2/3 to 3/4 cup grated Parmigiano Reggiano cheese, a couple of handfuls
2 cloves garlic, grated or finely chopped
Freshly ground black pepper
Extra virgin olive oil, about 5 tbsps plus some for liberal drizzling
1kg minced sirloin
1 large egg
A couple handfuls breadcrumbs
1 small onion, finely chopped
1 small carrot, finely chopped or grated
240ml beef stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
2) Bring a medium saucepan of water to a boil over high heat, salt the water and cook the pasta to al dente, 7 minutes or so. Drain and quick-cool the pasta on a baking sheet.
3) While the pasta cooks, toast the pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in a food processor with some salt and pepper. Turn the processor on and stream in about 5 tablespoons of olive oil - make the pesto very thick.
4) Place the meat in a bowl and season with salt and pepper. Add the cooked pasta, egg, breadcrumbs and half of the pesto to the meat. Mix to combine. Form into 16 balls and place on a parchment paper-lined baking sheet. Let the spaghetti pop out of the meatballs like porcupine quills. Coat the balls with a little olive oil and roast for 12 to 15 minutes until firm and golden in colour. Remove from the oven and place on a serving platter.
5) While the meat roasts, heat a healthy drizzle of olive oil in a saucepan over medium-high heat. Add the onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add the tomatoes and crush them with the back of a wooden spoon. Cook for 5 minutes more, then stir in the remaining pesto.
Transfer the sauce to a serving bowl or four individual ramekins for dipping.