Ingredients for 4
- 300 g spaghetti
- 300 g ready-made meatballs
- 1 dsp sunflower oil
- 1 large onion, finely chopped
- 150 g Philadelphia Original
- 2 tsp wholegrain mustard or 1 tsp English mustard
- Approx. 75ml beef stock
Instructions
- Fry the meatballs in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
- Add the onion to the frying pan and cook gently for several minutes to soften the onions.
- Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted then stir in the meatballs.
- Meanwhile drain the pasta and divide between pasta bowls. Top with the meatballs and spoon over the Philly sauce to serve.
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