
Spaghetti and Meatballs
Comfort food at its best.
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 4 people
Ingredients
Meatballs
- 500 gm minced meat (pork or pork/veal works best)
- 1/4 cup breadcrumbs
- 2 tbsps milk
- 1 egg
- salt & peper, to taste
Sauce
- 1 large carrot, diced
- 1 onion, diced
- 1 celery stick, diced
- 3 cloves garlic, finely chopped
- 1/4 cup sherry or wine
- 1 bottle of passata (0tomato sugo)
- 1/4 cup stock or water
- Pinch of sugar
- Oil
- Salt & Pepper, to taste
Other
- Grated parmesan
- Pasta of choice
Instructions
Meatballs
- Put the breadcrumbs and milk in the bottom of a large mixing bowl and mix so breadcrumbs soak up milk.
- Add all other ingredients and mix well (mix with a fork first, then use clean hands to finish the job).
- Wet your hands and roll the mix into balls about the size of a golf ball.
- Heat oil to medium/high in a non-stick frypan and brown meatballs on all sides quickly (you’re not cooking them, just sealing them). You may have to do this in batches.
- Remove browned meatballs and place on a plate
- Do not wash the frypan.
Sauce
- In the same pan gently fry the onion, carrot & celery.
- When softened add garlic and stir for one minute.
- Add sherry/wine and turn heat up to cook off alcohol.
- Add all other ingredients; passata, sugar, salt, pepper, stock and stir.
- Gently place meatballs in sauce, reduce to a simmer and place a lid on the pan.
Bring the dish together
- Cook the pasta of your choice.
- Grate the cheese
- By the time the pasta is ready (10-15 minutes) the meatballs will be cooked.
- Check the consistency of the sauce, if you would like it thicker just turn the heat up for a minute or two to reduce.
- Serve meatballs on pasta, top with grated parmesan, serve with a breadstick to mop up the juices.
TIPS
Meatballs
- This method can also be used for hamburgers, just make them bigger and flatter.
- Serve as a party snack with some nice chutney and a toothpick
- This sauce method is the basis for so many dishes, including Napoli sauce, ragu, lamb shanks, and Osso Bucco. It is worth mastering because you will use it again and again.