Avoca Italian Meatballs & Fettuccine


500 grams beef mince 
1 medium onion, chopped finely 
2 garlic cloves, minced
2 tablespoons fresh basil pesto 
1 egg 
Sea salt & black pepper 
250 grams fettuccine pasta 
1 recipe Classic Napolitana Pasta Sauce - find that recipe here
Parmigiano Reggiano


Cook your fettuccine pasta as per packet instructions, drain, add a splash of oil & set aside. 

Pre heat oven to 160C/gas mark 3 / 320F

Combine the beef, onion, garlic, pesto & egg. Mix well until completely combined. Season with sea salt & cracked black pepper. Roll into meatballs & bake in the oven until golden brown & cooked through. You should aim for 3-4 meatballs per portion.

Into a medium sized saucepot, add the Napolitana pasta sauce. Bring to the boil. Add your cooked meatballs & simmer for a further 5 minutes until flavours come together. 

Add the pasta to the sauce & coat evenly. Serve in a large bowl with grated Parmigianino cheese on top & a drizzle of extra virgin olive oil. 

Serve with freshly baked Rosemary & Sea Salt focaccia.