Spaghetti & Meatballs
Ingredients
Meatballs:
- 1 cup diced white sandwich bread, crusts removed
- 1 brown onion, grated using a box grater
- 700g minced beef
- 300g minced pork
- 1 egg
- 1/2 cup milk
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup parmesan, freshly grated
- 1 tsp salt
- 1 tsp pepper
Sauce:
- 2 tbsp olive oil
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 700g tomato passata
- 400g canned tomatoes
- 1 tsp salt
- 1 tsp pepper
- 2 basil leaves
To Serve:
- 375 g spaghetti or other long strand pasta of choice, cooked per packet instructions
- Parmesan cheese
- Fresh parsley (optional)
Tips for the perfect Spaghetti and Meatballs
Don’t Overmix the Meatball Mixture: When combining the ingredients for the meatballs, mix them until everything is just incorporated. Overmixing can make the meatballs dense and tough. Gently mix with your hands, being mindful not to press too hard, so the meatballs stay tender and juicy.
Sear the Meatballs for Extra Flavour: Before simmering the meatballs in the sauce, take the time to sear them in a hot pan. This step adds a delicious crust to the outside, locking in juices and enhancing the overall flavour. Make sure not to overcrowd the pan — work in batches if necessary to sear all sides evenly.
Finish Cooking the Pasta in the Sauce: Instead of simply draining the pasta and serving it with the sauce on top, finish cooking the pasta in the sauce for the last minute or two. This technique allows the pasta to absorb the flavours of the sauce, ensuring that every strand is coated.
Directions
- Soak the diced bread in milk until softened.
- In a large bowl, combine the meatball ingredients with the soaked bread. Form the mixture into golf ball-sized meatballs.
- Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides until cooked through, about 6-8 minutes. Set aside.
- In the same pan, sauté the onion until translucent. Add minced garlic and cook until fragrant.
- Stir in tomato passata, canned tomatoes, salt, pepper, and basil leaves. Simmer for 10 minutes.
- Return the meatballs to the pan and simmer in the sauce for 10-15 minutes.
- Cook pasta according to packet directions.
- Remove the meatballs from the sauce and add the pasta, tossing until the pasta is well coated.
- Serve the pasta in a bowl, placing the meatballs on top. Finish with a generous sprinkle of parmesan.
Ingredients
Meatballs:
- 1 cup diced white sandwich bread, crusts removed
- 1 brown onion, grated using a box grater
- 700g minced beef
- 300g minced pork
- 1 egg
- 1/2 cup milk
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup parmesan, freshly grated
- 1 tsp salt
- 1 tsp pepper
Sauce:
- 2 tbsp olive oil
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 700g tomato passata
- 400g canned tomatoes
- 1 tsp salt
- 1 tsp pepper
- 2 basil leaves
To Serve:
- 375 g spaghetti or other long strand pasta of choice, cooked per packet instructions
- Parmesan cheese
- Fresh parsley (optional)
Tips for the perfect Spaghetti and Meatballs
Don’t Overmix the Meatball Mixture: When combining the ingredients for the meatballs, mix them until everything is just incorporated. Overmixing can make the meatballs dense and tough. Gently mix with your hands, being mindful not to press too hard, so the meatballs stay tender and juicy.
Sear the Meatballs for Extra Flavour: Before simmering the meatballs in the sauce, take the time to sear them in a hot pan. This step adds a delicious crust to the outside, locking in juices and enhancing the overall flavour. Make sure not to overcrowd the pan — work in batches if necessary to sear all sides evenly.
Finish Cooking the Pasta in the Sauce: Instead of simply draining the pasta and serving it with the sauce on top, finish cooking the pasta in the sauce for the last minute or two. This technique allows the pasta to absorb the flavours of the sauce, ensuring that every strand is coated.
Directions
- Soak the diced bread in milk until softened.
- In a large bowl, combine the meatball ingredients with the soaked bread. Form the mixture into golf ball-sized meatballs.
- Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides until cooked through, about 6-8 minutes. Set aside.
- In the same pan, sauté the onion until translucent. Add minced garlic and cook until fragrant.
- Stir in tomato passata, canned tomatoes, salt, pepper, and basil leaves. Simmer for 10 minutes.
- Return the meatballs to the pan and simmer in the sauce for 10-15 minutes.
- Cook pasta according to packet directions.
- Remove the meatballs from the sauce and add the pasta, tossing until the pasta is well coated.
- Serve the pasta in a bowl, placing the meatballs on top. Finish with a generous sprinkle of parmesan.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
