quick and

Spaghetti & Kangaroo Meatballs

and Spaghetti




What you'll need

  • 1kg Kangaroo Mince
  • 1.5 cups fresh breadcrumbs
  • 2 eggs
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil, for frying
  • 1 cup grated parmesan cheese
  • 1/3 cup flat-leaf parsley, chopped
  • 2 tsp dried oregano
  • 500g spaghetti
  • Cracked black pepper to taste


  • 3 x 400g canned chopped tomatoes
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 cup fresh basil leaves
  • Cracked black pepper to taste

How to cook it

In a bowl, combine kangaroo mince, breadcrumbs, parsley, egg, garlic and parmesan, season with pepper. 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 canned tomatoes, cover and bring to boil. Reduce heat to low and simmer, partially covered for 20 minutes.

Return meatballs along with basil to the pan, allow to simmer uncovered for a further 10 minutes or until cooked through.

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