You'll need:
3 slices white bread
1/3 cup Pinkie's Farm milk
500g Swiss inn Gourmet Deli Italian sausage
500g ground beef
1/2 cup finely chopped onion
1.25 cups grated parmesan
1/4 cup chopped flat-leaf parsley
4 garlic cloves, finely chopped
1 tbs salt
1 tsp black pepper
EVOO
2 containers Swiss inn Gourmet Deli tomato sauce
250g Pinkie's Farm scamorza
400g spaghetti
Procedure:
1. Prep the bread: remove crusts from 3 slices of white bread, tear them into small pieces, place them in a bowl, and pour 1/3 cup Pinkie’s Farm Full Cream Milk over the bread. Let soak for 5-10 minutes.
2. Make the Meatball Mix: combine 500g Swiss Inn Gourmet Deli Italian sausage, 500g ground beef, soaked bread, 1/2 cup finely chopped onion, 1.25 cups grated Parmesan, 1/4 cup chopped flat-leaf parsley, 4 finely chopped garlic cloves, 1 tbsp salt, and 1 tsp black pepper in a large bowl. Mix until just combined.
3. Form and fry meatballs: form the mixture into golf-sized balls. Fry in batches until golden brown, about 8-10 minutes per batch.
4. Cook spaghetti to al dente: Cook 400g spaghetti according to package instructions.
5. Prepare the sauce: heat 2 containers of Swiss Inn Gourmet Deli All-Natural Tomato Sauce in a pan until bubbling.
6. Assemble the dish: place cooked pasta in a dish, top with sauce and meatballs, and sprinkle 250g grated Pinkie’s Farm scamorza cheese over the top.
7. Garnish with extra chopped parsley and Parmesan cheese and serve hot.
Enjoy your delicious homemade spaghetti and meatballs!✨