A tasty classic – perfect for dinner in any home – Spaghetti and Meatballs! Our homemade meatballs served with a tomato sauce and spaghetti!
Yes what a great meal. Simple yet extremely tasty, Spaghetti and Meatballs! Well the spaghetti was just fresh pasta bought from the supermarket, but the tomato sauce and meat balls is were we’ll focus our attention.
As you can see below I went for the unlucky 13 for some reason…not quite sure why, they just felt the right size. I had 4 on my meal and Bex had 3, meaning we have 6 left over for another meal over the next few days. Quick Maths.
I would love to make my own pasta but as I don’t have a pasta machine I guess it would be with a good old rolling pin. I hear it’s hard work, so I could use that as a mini-workout. I’ll definitely be giving this ago and starting with homemade ravioli, so keep an eye out for my attempt on here soon. I’ll also be making cannelloni too which I love. Back when me and Bex were dating we visited Sorrento. We fell in love with the food and actually went to the restaurant where Canneloni was invented.
O’Parracchiano – beautiful!
Spaghetti & Meatballs!
Anyway, back to the here and now – so I like to make everyday meals from scratch and really try and make the most of what we have. Meatballs and spaghetti can sometimes a little uninspiring, but we had these and really enjoyed them. The sauce thickened up nicely and the meatballs were delicious, plus it was all really easy to make.
- 500g Beef Mince
- 1 Egg
- Chopped Parsley
- 1 x small Onion (chopped finely)
- Salt & Pepper
- 50g Breadcrumbs
- FOR THE SAUCE
- 1 x Tbsp Olive Oil
- 2 x Garlic Cloves (crushed)
- 1 x Onion (Chopped Finely)
- Chopped Parsley
- 2 x Bay leaves
- Dash of Red Wine
- Pinch of sugar
- Salt & Pepper
- 400g Chopped Tomatoes
- 300g Passata
- plus 50g grated cheese and basil leaves
TO PREPARE THE MEATBALLS
- Chop up your small onion and handful of parsley
- In a bowl, mix all of your ingredients for the meatballs.
- Get stuck in with your hands, and really mix everything together.
- Start balling up the mixture into individual balls, this should make around 12 meatballs.
- Set aside, whilst you prepare the sauce
- In a large pan heat 1 x tbsp of olive oil
- Throw in your crushed garlic cloves and chopped onion and leave to cook for 2 minutes.
- Open your passata and tin of tomatoes and add these to the pan to cook for a further 2 minutes.
- Drizzle in a splash of red wine, add a pinch of sugar, your chopped parsley and some salt and pepper. Add 2 x bay leaves.
- Let this simmer for 20 minutes.
- Whilst this is cooking, you can grill your meatballs before adding them to the sauce. This should take around 4-5 minutes each side but be careful not to burn or overcook.
- Once the 20 minutes are up and the meatballs have been grilled, add the meatballs to the saucepan and let this cook on a low heat for around 30 minutes.
- Towards the end of the 30 minutes, you can boil up some water and cook your pasta. We always use fresh as it tastes much nicer and takes around 3 minutes to cook.
- Season the sauce with salt and pepper if required then begin plating up.
Amount Per Serving: Calories: 624Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 190mgSodium: 793mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 46g
I hope you liked my spaghetti and meatballs recipe and try this out at home.
Check out some of the other things I’ve been making recently! You can see them all here – tompedskitchen
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