Bookmark Recipe
Meatballs with Spaghetti
Nutrition per serving
-
kcal585 kcal
-
protein36g
-
iron4.2 mg
Ingredients
- 225g lean minced beef
- 225g minced pork
- 1 egg
- 1 tablesp. chopped fresh flat-leaf parsley
- 150g breadcrumbs
- Salt and freshly ground black pepper
- 2 tablesp. olive oil plus extra for drizzling
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 large garlic clove, crushed
- 1 red chilli, deseeded and finely chopped (optional)
- 2 tablesp. tomato purée
- 500ml bottle passata (Italian sieved tomatoes)
- 500g spaghetti
- 25g mature hard cheese, finely grated (optional)
Main
- 225g lean minced beef
- 225g minced pork
- 1 egg
- 1 tablesp. chopped fresh flat-leaf parsley
- 150g breadcrumbs
- Salt and freshly ground black pepper
- 2 tablesp. olive oil plus extra for drizzling
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 large garlic clove, crushed
- 1 red chilli, deseeded and finely chopped (optional)
- 2 tablesp. tomato purée
- 500ml bottle passata (Italian sieved tomatoes)
- 500g spaghetti
- 25g mature hard cheese, finely grated (optional)
Method
Place the minced beef and pork in a bowl with the egg, parsley and breadcrumbs. Season with salt and pepper and using your hands give everything a good mix.
Using slightly damp hands, make about 18-20 even-sized balls. Arrange on a flat baking sheet, drizzle over a little olive oil to lightly coat and chill for an hour if time allows.
Heat half the olive oil in a large pan and sauté the onion and celery for about 5 minutes until lightly golden. Stir in the garlic and chilli, if using, and cook for another minute, stirring. Add the tomato purée and passata and simmer for a few minutes until combined. Season with salt and pepper.
Heat the rest of the olive oil in a deep-sided frying pan and cook the meatballs for 5-6 minutes until almost cooked through and nicely browned. Pour in the sauce and simmer gently for another 8-10 minutes until reduced and thickened.
Meanwhile, plunge the spaghetti into a large pan of boiling salted water and simmer for 8-10 minutes until tender but still with a little bite, as the Italians say ‘al dente’. Drain well and return to the pan and then add a few ladlefuls of the tomato sauce to coat.
Divide among pasta bowls and spoon the meatballs with the rest of the tomato sauce on top. Scatter over the cheese and a little chopped parsley.
The Quality Mark & You
Learn moreMethod
Place the minced beef and pork in a bowl with the egg, parsley and breadcrumbs. Season with salt and pepper and using your hands give everything a good mix.
Using slightly damp hands, make about 18-20 even-sized balls. Arrange on a flat baking sheet, drizzle over a little olive oil to lightly coat and chill for an hour if time allows.
Heat half the olive oil in a large pan and sauté the onion and celery for about 5 minutes until lightly golden. Stir in the garlic and chilli, if using, and cook for another minute, stirring. Add the tomato purée and passata and simmer for a few minutes until combined. Season with salt and pepper.
Heat the rest of the olive oil in a deep-sided frying pan and cook the meatballs for 5-6 minutes until almost cooked through and nicely browned. Pour in the sauce and simmer gently for another 8-10 minutes until reduced and thickened.
Meanwhile, plunge the spaghetti into a large pan of boiling salted water and simmer for 8-10 minutes until tender but still with a little bite, as the Italians say ‘al dente’. Drain well and return to the pan and then add a few ladlefuls of the tomato sauce to coat.
Divide among pasta bowls and spoon the meatballs with the rest of the tomato sauce on top. Scatter over the cheese and a little chopped parsley.
Serving Suggestions
Serve with a big bowl of green salad.
