21 December 2012,21:53 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peel onion and chop very finely.
  • In a large bowl, combine mince, breadcrumbs, parmesan, onion, parsley, egg, garlic, lemon rind , lemon juice with salt and pepper.
  • Roll tablespoonfuls of mixture into balls and roll balls in seasoned flour.
  • Place oil in a large frying pan and fry meatballs until golden.
  • Remove from pan, drain on paper towels. Set aside.
  • Remove excess fat and meat juices from pan.
  • To make Sauce: In the same pan, combine tomato puree, stock, wine, basil, garlic, salt and pepper. Bring to the boil.
  • Reduce heat and return meatballs to pan. Allow to simmer for 10-15 minutes.
  • While meatballs and sauce are cooking, add fusilli to a large pan of rapidly boiling water and cook until just tender. Drain well.
  • Serve fusilli with meatballs and sauce over the top.


  • 1 onion
  • 750 grams pork and veal mince or beef mince
  • 250 grams fresh breadcrumbs
  • 50 grams freshly grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 egg, beaten
  • 1 clove garlic, crushed
  • Rind and juice of ½ lemon
  • Salt and freshly ground black pepper, to taste
  • 50 grams plain flour, seasoned
  • 2 tablespoons Cooking oil
  • 500 grams fusilli or spiral pasta


  • 425 grams can tomato puree
  • 100 grams beef stock
  • 100 ml red wine
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper, to taste

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