85min 4 ppl
Spaghetti and Meatballs
58 minutes
4 people
Medium31–60 min or 7–12 steps
58 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 32g
Carbs 62g
Fats 26g
About this dish
Beef meatballs bound with Parmesan and breadcrumbs, simmered in a rich tomato sauce and piled over spaghetti - the dish Italian immigrants built into an American household staple.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed, divided3
- Onionfinely diced1
Meat & Poultry
- Beef Mince15% fat500 g
Dairy & Eggs
- Whole milk60 ml
- Eggsbeaten1
- Parmesan cheesefinely grated, plus extra to serve40 g
Tins & Jars
- Chopped Tomatoestwo 400 g tins800 g
- Tomato paste1 tbsp
Dried Goods
- Breadcrumbs60 g
- spaghetti350 g
Spices & Seasonings
- dried oregano1 tsp
- Salt1 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Olive oil2 tbsp
Utensils
- Mixing bowl
- Frying pan
- Large pot
- Colander
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Soak the breadcrumbs in the milk for 5 minutes.
Approx. 5 minutes
2
Combine the beef mince, soaked breadcrumbs, beaten egg, Parmesan, half the crushed garlic, salt and pepper in a bowl and mix gently.
Approx. 5 minutes
3
Roll the mixture into 16 meatballs.
Approx. 5 minutes
4
Heat the olive oil in a large frying pan over medium-high heat and brown the meatballs for 6 minutes, turning occasionally.
Approx. 6 minutes
5
Add the diced onion and remaining garlic to the pan and cook for 4 minutes until softened.
Approx. 4 minutes
6
Stir in the chopped tomatoes, tomato paste and dried oregano, bring to a simmer and cook for 20 minutes, turning the meatballs occasionally, until the sauce has thickened and a meat thermometer confirms the meatballs read at least 71°C.
Approx. 20 minutes
7
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the packet instructions, then drain.
Approx. 10 minutes
8
Serve the meatballs and sauce over the spaghetti with extra Parmesan.
Approx. 3 minutes
