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Spaghetti with meatballs
Spaghetti with meatballs
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Classic comfort dish: Meatballs and spaghetti topped with parmesan and parsley.
Ingredients:
  • 2 thick slices white bread, crusts removed
  • 60ml (1/4 cup) milk
  • 150g pork mince
  • 150g veal mince
  • 40.00 ml grated parmesan cheese, plus extra to serve
  • 2 tsp dried mixed herbs
  • 40.00 ml chopped flat-leaf parsley, plus extra to garnish
  • 1/2 lemon, zest finely grated
  • 400g spaghetti
  • 1 onion, peeled, roughly chopped
  • 2 garlic cloves
  • 40ml (2 tbsp) olive oil, plus extra to toss
  • 750.00 ml passata or tomato pasta sauce (see related recipe)
  • 250ml (1 cup) beef stock (see Notes)
Instructions:
  • In a small bowl, soak bread in milk for 5 minutes. In a large bowl, combine mince, parmesan, dried and fresh herbs, lemon zest, and egg. Mash soaked bread into a paste and mix into the meat. Season with salt and pepper.
  • Using your hands, blend the mixture until well combined. Shape walnut-sized portions of the mixture into balls and place them on a tray. Once done, cover the tray with plastic wrap and refrigerate for 30 minutes.
  • In a food processor, finely chop the onion and garlic. Heat oil in a large, deep pan, then add the onion mixture and fry over low heat until just softened.
  • Pour in the tomato sauce and stock, turn up the heat, bring to a boil, then lower the heat and let it simmer for 10 minutes. Gently place the meatballs in the sauce and allow them to simmer for an additional 15 minutes.
  • Cook pasta in a large saucepan of boiling, salted water following the package instructions. Drain, toss with a splash of olive oil, and mix with the meatballs and sauce.
  • Serve the dish in deep bowls and garnish with freshly grated parmesan and chopped parsley.

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