Spaghetti and Meatballs.

My hearty homemade version of the Italian staple, featuring a rich and chunky tomato sauce and juicy, tender meatballs.

Time:

Preparation- 10 minutes

Cooking- 22 minutes

Total= 32 minutes

Serves- 1

Ingredients:

1 x serving spaghetti (about the diameter of a 10 pence)

For the meatballs:

100 grams x lean minced beef, 15% fat content

1 x egg yolk

1 x handful golden breadcrumbs

Italian herb mix

Salt and pepper for seasoning

1 x dessert spoon of extra virgin olive oil

For the sauce:

About 190 grams x Italian passata

1/4 tin x chopped tomatoes

1 x medium garlic clove

1/2 x yellow onion

1 x dessert spoon of tomato puree

Italian herb mix

Salt and pepper for seasoning

 

Instructions:

1. In a small bowl mix the minced beef, egg yolk and a good sprinkle of Italian herbs. Season generously with salt and pepper.
2. Add enough breadcrumbs to bind the mixture and form about 4 medium sized meatballs. Set aside.
3. Peel and finely dice the onion and peel the garlic.
4. Heat the oil in a medium frying pan (with a lid) and fry the meatballs on a low- medium heat for about 3 minutes, turning every once in a while. Then add the onions and cook gently for a further 2 minutes, being careful not to burn them.
5. Crush the garlic into the pan and sauté for about 1 minute more.
6. At this stage, the meatballs should be golden brown on the outside and the onions/ garlic should be nicely golden. Add the tinned tomatoes, passata, tomato puree and season with the herbs, salt and pepper. You can add a little more/ less passata depending on how much sauce you like with your pasta, just bear in mind that in will reduce and thicken up.
7. Mix the sauce together well and coat the meatballs. Simmer on a low heat with the lid on for about 15 minutes, stirring and turning the meatballs every couple of minutes to prevent them from burning. (The sauce tends to spatter everywhere so if you don’t have a lid, use a metal splatter guard instead).
8. In the meantime, boil some well-salted water and add the spaghetti. Cook for about 8 minutes, or until al dente.
9. Once the total 15 minutes are up, drain the pasta and serve the meatballs with the sauce on top. The sauce should have thickened up nicely and make a rustic, rich dressing for the dish.

 

Recipe adaption: You could also serve these meatballs with rice, or use them in a meatball sub- yum!