Look, I’m not going to pretend this is some revolutionary recipe. It’s meatballs and spaghetti. But here’s the thing – most meatball recipes either take forever or taste like cardboard. This one doesn’t.

The secret? A good splash of Sticky Balsamic Premium Reserve in the sauce. Not because I’m trying to sell you something, but because it actually makes the sauce taste like you simmered it for hours when you definitely didn’t.

What you need:

500g mince of your choice
1 egg
1/2 cup of breadcrumbs or Panko

1 carrot, grated
1 onion, chopped small
2 garlic cloves, minced
2 400g can crushed or diced tomatoes
2-4 tablespoons Sticky Balsamic Premium Reserve (to taste)
1 pack spaghetti
Salt & pepper (to taste)

1 tbs Oregano, Italian herbs or Thyme (fresh or dry – whatever herbs you have available)

Garnish:

Sticky Balsamic Pearls (we love Original or Fig with this)

Fresh Basil (optional)

How to make it:

Mix the mince, egg, carrot, breadcrumbs, some salt & pepper, onion and garlic in a bowl. Roll into balls – they don’t need to be perfect. Brown them in a pan with some oil.
Add the tomatoes, salt & pepper (to taste), herbs and Reserve. Let it bubble away while you cook the pasta. The Reserve does something magic to the sauce – adds this depth that makes people think you’re a fantastic cook.

Once cooked to your liking, plate and garnish with some Sticky Balsamic Pearls, along with some basil. The Pearls will burst in the mouth as a lovely surprise that everyone (including the kids!) will love!
Serve it up. Done.

The whole meal takes only about 30 minutes from start to finish, and half of that is just waiting for water to boil.

Dee helps run Sticky Balsamic, a family business based in regional Victoria while trying to balance that with family life. She’s passionate about making everyday cooking a bit more special and entertaining super-easy and fun for busy mums like herself! Because even Tuesday night dinner deserves to feel amazing.