How to Make Spaghetti and Meatballs
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
Meatballs
- 1lb/450g ground meatturkey or beef/pork/veal combo
- 3tbsp Whole Milk
- 1slice white or wheat bread
- 1large egg
- 2tbsp flat leaf parsleychopped
- 2tbsp fresh basil leaveschopped
- 1tsp Coarse Salt
- 1/2tsp Ground Black Pepper
- 1/2tsp garlic powder
- 1/4 cup/30g Parmesan cheesegrated finely on rasp
- 1/4 cup All Purpose Flourto coat meatballs
- olive oilfor frying meatballs
Sauce
- 28oz/828ml crushed tomatoes
- 4tbsp olive oil
- 6oz/170g1 medium Yellow Onionchopped
- 2tsp garlicchopped
- 2pinches chili flakesless if you don’t want heat
- 3/4tsp Coarse Salt
- 1tsp sugar
- 1sprig fresh basil
- 12oz/340g spaghetti
Instructions
- Put milk in a bowl and soak slice of bread in it. Turn over bread to absorb milk. Place ground meat in a bowl. Add salt, pepper, garlic powder, cheese, parsley, basil, egg and bread (torn up into pieces). Mix well. Form into 10 balls. Wet your hands with a little water to make balls easier to roll. Dip each ball into all purpose flour and shake off excess. Set aside on a plate.
- Heat up a wide pan with enough olive oil to coat the bottom. When the oil is hot, add meatballs gently to the pan. Brown on both sides and all over if you can.
- While you’re cooking the meatballs, make the sauce. Heat up 4 tbsp olive oil in a pot. Add onions and sauté until soft. Add garlic and sauté until golden. Add chili flakes and stir for 20 seconds. Add crushed tomatoes, basil, salt and sugar. Bring to a boil. Once it comes to a boil, turn down to a simmer. Add the browned meatballs to the sauce, covering meatballs with sauce. Cover pot and simmer for 25 minutes. Shake pot or stir gently halfway through cooking. Remove basil when sauce is done.
- While sauce is cooking, boil water in a large pot to cook spaghetti. Once water is at a full boil, add a tablespoon coarse salt. Add spaghetti and cook until tender. Stir once or twice during cooking.
- Once tender, drain pasta and place back in the same pot. Add about 1/2 cup sauce to the pasta and toss to coat all the spaghetti. Serve spaghetti in bowls. Top with 2 meatballs and extra sauce. Grate parmesan cheese over spaghetti and meatballs. Tear up basil leaves and sprinkle on top.
- For meat – use all turkey or use 1/3 each of beef, veal and pork.
Recipe Notes
