Spicy Nduja Spaghetti and Meatballs
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Spicy Nduja Spaghetti and Meatballs
Recipe By Michael Weldon
Ingredients
San Remo spaghetti 500 g no. 5
Meatballs
150 g streaky bacon, diced
1 brown onion, diced
500 g Coles beef mince
½ cup grated tasty cheese
2 tbs cup breadcrumbs
1 tsp dried Italian herbs
sea salt
Spicy Sauce
75 g nduja or another spicy salami
1 onion, diced
2 garlic cloves, diced
2 tins Coles diced tomato
olive oil
sea salt
Garnish
basil, leaves picked
parmesan
Method
In a frypan over a medium heat cook the bacon until crispy and the fat has been rendered. Remove the bacon and add the onion to rendered bacon fat, cook until the onions have softened. Remove from the pan and allow to cool.
In a large bowl mix together the meatball ingredients with a pinch of salt. Once evenly mixed roll into golf ball sized balls.
Heat a large frypan over a high heat. Add a drizzle of olive oil and the meatballs, cook turning often until browned all over then remove from the frypan.
Place pan back on the heat and add the nduja, cook until the fat splits from the meat. Add the onion and cook until softened. Add the garlic, and fry for a minute. Add the tins of tomato and splash of water. Bring to the boil then turn down to a simmer.
In a large pot of rapidly boiling salted water cook the spaghetti following the packet instructions.
Add the meatballs into the simmering tomato sauce to gently finish cooking.
When the pasta is cooked and drained, add the sauce and meatballs in, gently mix together to coat the pasta in the sauce.
Serve straight away making sure every dish has a good number of meatballs on top. Finish with parmesan and some basil leaves.
