PRIMEBEEF BURGER SPAGHETTI

Our pre-seasoned Primebeef burgers aren't just great between buns. They also make excellent complements for a spaghetti and meatballs dish!

Prep Time 35 MINUTES
Difficulty BEGINNER
Good For 6-8 PEOPLE
Ingredients
1 3 PATTIES - PRIMEBEEF BEEF BURGER
2 1 KG - YOUR FAVORITE PASTA
3 4 CLOVES - GARLIC (CRUSHED)
4 1 WHOLE - ONIONS (CHOPPED)
5 1 CAN - CRUSHED TOMATOES
6 FRESH BASIL (CHOPPED)
7 CORN OIL
8 OLIVE OIL
9 SALT
10 PEPPER
11 PARMESAN CHEESE
Steps
1 Thaw the beef burgers in the refrigerator for approximately 4 hours (never thaw on the kitchen counter or at room temperature). Burgers should be partly frozen to retain the juices.
2 Shape about 15 meatballs out of your 3 patties (about three quarters of an inch in diameter each).
3 Half-fill your deep pan with cooking oil, and pre-heat on medium for about 5 minutes.
4 Deep fry the meatballs until slightly brown and half-cooked. Remove from the pan and set aside.
5 Preheat another pan at medium heat for about 5 minutes.
6 Sauté the crushed garlic and chopped onions in olive oil until the onions are translucent. Add the crushed tomatoes and chopped fresh basil. Simmer for about 5 minutes. Put in the deep-fried meatballs and continue to simmer for another 5 to 10 minutes. Season with salt and pepper to taste.
7 Prepare a large pot, half-filled with water, and bring to a boil. Add a little salt and cooking oil and cook the pasta until al dente.
8 Toss the drained pasta into the cooked sauce. Top with the meatballs and parmesan cheese.
Tips
1 Don't mix the meatballs too much or pack them too tightly so the juices don't get drained. Keep your hands moist to properly handle the meat balls, and hold them gently, as if they were soft boiled eggs.