Backwards Linguine and Meatballs

Instructions

For the pasta balls:

1. Cook the Fatti’s & Moni’s Bellissimo Linguine according to the package instructions, until al denté (just tender).
2. Drain the linguine and place in a large bowl to cool. 
3. Soften the cream cheese and whisk in the egg. Add the cheddar, the breadcrumbs and the parsley. Add this to the linguine and mix well. Ensure the pasta is well coated.
4. Use an ice-cream scoop or large spoon to scoop out a good portion of the mixture and press against the side of the bowl to cut off any straggling noodles.
5. Press the pasta tightly into your hand to mould into a ball. Repeat until you have about 15 pasta balls.
6. Place the balls on a tray and chill in the fridge for 15-20 minutes

For the meaty sauce:

1. In a large pot, sauté the onions and garlic until translucent.
2. Add the mince and cook until browned.
3. Add the remaining ingredients, stir and bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. Taste and season with salt and pepper to taste. Remove the bay leaves.

To assemble:

7. Heat about 6cm of oil in a medium pot.
8. Once the oil is hot, gently place the linguine balls in and fry, turning often, until golden brown on all sides. Use a slotted spoon to remove and drain on a paper towel-lined plate. 
9. Serve the meaty sauce in a bowl with 3 pasta balls. Garnish with finely grated hard cheese and fresh basil leaves and ENJOY!