Ingredients

• 500g Kangaroo Mince
• 1 large Onion (finely chopped)
• 2 cups fresh breadcrumbs
• 1 egg
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 3 tbsp grated parmesan cheese
• 1 tbsp flat-leaf parsley, chopped
• 2 tbps chopped oregano, to serve (preferably fresh)
• 500g spaghetti
• Pepper to taste

• 1 large can of No added salt chopped tomatoes
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 bay leaves
• 1 cup fresh basil leaves
• 1 tsp cracked black pepper

Method

In a bowl, combine kangaroo mince, breadcrumbs, onion, parsley, egg, garlic and parmesan, season with pepper to taste. Roll mixture in to balls (approx 1 tablespoon each) and chill for 30 minutes.

Heat oil in a frying pan and fry meatballs in batches until brown. Remove and drain off oil on paper towels.

To make sauce, heat oil in a pan, fry the onions until softened. Add the chopped tomatoes and bay leaves, cover and bring to boil. Reduce heat to low and simmer, partially covered for 30 minutes.

Return meatballs along with basil to the pan, allow to simmer uncovered for a further 10-15 minutes.

Serve meatballs and sauce over cooked spaghetti. Sprinkle with oregano.

Serves 4