Spaghetti and Meatballs in Tomato Sauce Recipe
Our delectable recipe marries succulent meatballs with a luscious tomato sauce, all atop al dente spaghetti. This delightful and fulfilling meal will undoubtedly leave you yearning for more. Whether you're in search of a substantial dinner or wish to indulge in a comforting dish, our Spaghetti and Meatballs is bound to satisfy your cravings. Each mouthful offers a harmonious blend of tastes that will surely have you reaching for another serving.
Ingredients
For the Meatballs
- 500 g beef mince
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 50 g bread crumbs
- 1 large egg
- 2 fresh parsley, chopped
- 50 g grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
For the Tomato Sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 800 g tin of chopped tomatoes
- 1 tsp sugar
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp tomato purée
For the Pasta
- 400 g spaghetti
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
Prepare the Meatballs
- In a large bowl, mix together the beef mince, finely chopped onion, crushed garlic, breadcrumbs, egg, parsley, grated Parmesan, salt, and pepper.
- Shape the mixture into balls, aiming for a size slightly smaller than a golf ball to ensure they cook evenly.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.
Make the Tomato Sauce
- In the same pan, add 1 tablespoon of olive oil and sauté the finely chopped onion until soft.
- Add the crushed garlic and cook for another minute.
- Stir in the chopped tomatoes, sugar, dried oregano, salt, tomato purée and pepper. Let it simmer for 20 minutes, stirring occasionally.
Cook the Spaghetti
- In the meantime, cook the spaghetti in a large pot of salted boiling water according to the packet instructions until al dente. Drain and set aside.
Combine and Serve
- Add the browned meatballs to the tomato sauce and simmer for another 15 minutes until the meatballs are cooked through.
- While the sauce and meatballs are simmering, bring a large pot of salted water to aboil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Divide the spaghetti among four plates and top with the meatballs and tomato sauce. Serve hot, garnished with basil and grated Parmesan cheese if desired.
Notes
Tips
Using fresh garlic and onions is vital for the sauce, as they offer a robust aromatic base. Olive oil should be extra virgin for the best flavour. Fresh basil and oregano elevate the sauce's taste, making it aromatic and well-rounded. Red chilli flakes can add a hint of heat, depending on your preference. To balance the acidity of the tomatoes sauce, consider adding a touch of sugar. Season with salt and pepper to taste. Continue to cook the sauce until it thickens slightly, stirring occasionally to prevent it from sticking to the pan. Making the meatballs It's important to mix meatballs ingredients gently with your hands, avoiding overworking the meat to keep the meatballs light and airy. Shape the mixture into balls, aiming for a size slightly smaller than a golf ball to ensure they cook evenly. To enhance their flavour, heat a bit of olive oil in a frying pan over medium-high heat and sear the meatballs until they develop a golden-brown crust on all sides. This step not only adds a delightful texture but also locks in the juices, keeping the meatballs moist and succulent.