Cooking Level: ★★★☆☆
1kg Kangaroo fillet (chop and mince)
Cracked black pepper to taste
2 tsp dried oregano
1/3 cup flat-leaf parsley, chopped
1 cup grated parmesan cheese
1 tbsp olive oil, for frying
2 garlic cloves, crushed
1.5 cups fresh breadcrumbs
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.
Recipe and photo provided by Macro Meats (http://parookangaroo.com.au/)