Pizza & Pasta

Napolitano Meatballs over Angel Hair Pasta

To help firm up the meatballs, put them on a plate, cover and place in the refrigerator until needed.



    1. Using your hands, combine the minced beef with the breadcrumbs, parmesan cheese, egg, garlic, fresh origanum, cumin, pomegranate molasses and harissa and generously season with salt and black pepper.
    2. Form the minced beef mixture into meatballs about the size of golf balls.
    3. Heat a large frying pan on a medium-high heat, pour a few tablespoons of olive oil in the pan and fry the meatballs for approximately 8 to 10 minutes or until they are golden brown all over.
    4. To make the Napolitano sauce heat a splash of olive oil in a saucepan pan over a medium-high heat and fry the onions until they are soft and lightly golden.
    5. Add the garlic and grated carrot and cook for an additional minute.
    6. Stir in the tomatoes, tomato paste and sugar, season with salt and freshly ground black pepper and bring to the boil.
    7. Reduce the heat and place the meatballs into the sauce, gently simmer on a low heat for about 15 minutes or until the sauce has thickened and the meatballs are cooked through.
    8. Add the angel hair pasta to a large saucepan of salted boiling water and cook according to the packet instructions or until al dente. Drain and set aside for serving.
    9. Spoon the Napolitano sauce and meatballs over the pasta and garnish with fresh basil leaves and parmesan cheese.

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