MEATBALLS

1. 500 grams Lean ground beef
2. ¼ cup Breadcrumbs
3. 1-piece Egg, beaten
4. 2 teaspoons Dried basil
5. 1 teaspoon Dried oregano
6. ¼ cup Cheddar cheese, diced
7. ½ teaspoon UFC Iodized Salt
8. ½ teaspoon UFC Ground Pepper
9. 2 tablespoons All-purpose flour
10. ¼ cup Golden Fiesta Canola Oil

SPAGHETTI SAUCE BASE

1. 1 tablespoon Butter
2. 1 tablespoon Golden Fiesta Canola Oil
3. ½ piece Small white onion, minced
4. 4 cloves garlic, crushed
5. 2 kilos UFC Spaghetti Sauce
6. 1 teaspoon UFC Iodized Salt
7. 1 teaspoon UFC Ground Pepper
8. 1 ½ teaspoons Basil
9. 1 kilo Spaghetti, cooked
10. ½ cup Quickmelt cheese, grated

PREPARATION

• 1. To make meatballs, combine ground beef, breadcrumbs, egg, basil, oregano, cheese, UFC Iodized Salt, UFC Ground Pepper and flour in a mixing bowl. Make sure to mix very well.
• 2. Shape into balls by scooping 1 tablespoon of meat and form this portion into a ball by hand.
• 3. Heat Golden Fiesta Canola Oil in a large pan. Brown the meatballs in the oil and set aside.
• 4. Prepare spaghetti sauce base by sautéing garlic and onions in remaining Golden Fiesta Canola Oil and butter.
• 5. Add UFC Spaghetti Sauce, UFC Iodized Salt, UFC Ground Pepper and basil. Simmer for 5 minutes.
• 6. Drop meatballs into the sauce to finish cooking, for another 10 minutes.
• 7. Toss spaghetti noodles with the meatball sauce and add a sprinkling of grated cheese.