Spaghetti And Meatballs

• None None Meatballs
• 1 lb ground beef
• 1 None onion, finely chopped
• 1/4 cup sun-dried tomato pesto
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 2 cloves garlic, minced
• None None Tomato Sauce
• 1 tbsp olive oil
• 1 None onion, sliced
• 1 clove garlic, minced
• 2 (13.5 oz) cans diced tomatoes
• 1/2 cup sliced pitted black olives
• None None Spaghetti and Meatballs
• 1 tbsp olive oil
• 8 oz spaghetti
• 1/4 cup torn fresh basil, plus extra to serve
• None None shaved Parmesan cheese, to serve

1. To make the meatballs, combine ground beef, onion, pesto, herbs and garlic. Season then roll into walnut-sized balls. Arrange on a baking tray. Chill for 15 mins.
2. To make the tomato sauce, heat oil in a saucepan over high heat. Saute onion and garlic for 3-4 mins, until onion is tender. Add tomatoes and olives. Season to taste. Bring to a boil then reduce heat and simmer for 5 mins, until thickened slightly.
3. Meanwhile, in a large frying pan, heat oil over high heat. Cook meatballs for 3-4 mins, until browned on all sides. Drain on paper towels. Transfer to tomato sauce and simmer for 8-10 mins, or until meatballs are cooked through.
4. Cook spaghetti in boiling, salted water for 8-10 mins, until al dente. Drain then toss through sauce along with torn basil. Sprinkle with Parmesan and extra basil.

meatballs, ground beef, onion, tomato pesto, parsley, fresh oregano, garlic, tomato sauce, olive oil, onion, clove garlic, tomatoes, black olives, olive oil, fresh basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32441 (may not work)