Kelloggs All Bran Spaghetti Meatballs
Serves: 6
 
INGREDIENTS

For the Neapolitan sauce:

1 onion, chopped
4 garlic cloves, chopped
1 tablespoon dry oregano
1 tablespoon dry basil
1 teaspoon dry thyme
1 tablespoon tomato paste
2 cans diced tomatoes
2 cups water
1 teaspoon salt
1 teaspoon pepper
1 bunch fresh basil, chopped
500g dry spaghetti
 
For the meatballs:

1kg beef mince
1/2 onion finely chopped
1 garlic clove, chopped
1 cup Kelloggs All Bran Flakes soaked in 4 tablespoons of milk.
2 teaspoon salt
1 egg
2 teaspoon paprika
2 teaspoon oregano
a handful of cubed cheddar cheese.
2 tablespoon of chutney or sweet chilli sauce
1/4 cups toasted Kelloggs All Bran Flakes
 
METHOD

In a saucepan on medium heat, sauté the onion and garlic till translucent.

Add the dry herbs and sauté for a few more minutes till fragrant.

Add the tomato paste and fry for a few minutes.

Pour in the diced tomatoes and water.
Cook the sauce for 1 hour till it has reduced by at least half. Add more water if necessary.

Add salt and pepper to taste and freshly chopped basil. Preheat the oven to 180 degrees,

In a large bowl combine the mince, onion, garlic, soaked Kelloggs All Bran Flakes, salt, pepper, paprika, oregano and egg.

Once the meat is well combined, roll into equal sized meat balls while placing a cube of cheese in the centre.

Brush the meatballs with chutney or sweet chilli sauce and then on a lined baking tray.

Bake in the oven for 25 minutes until golden brown and cooked through.
In the meantime, cook the spaghetti according the instructions on the packet.

Once the spaghetti is cooked toss into the sauce.

Add your cooked meatballs to the sauce

Serve immediately then top grated Parmesan and toasted Kelloggs All Bran Flakes