Italian Spaghetti & Meatballs
Italian Spaghetti & Meatballs
Prep time: 20 minutes Cook time: 45 minutes
Ingredients
Meatballs
- 3/4 cup panko breadcrumbs or homemade breadcrumbs
- 1/2 cup milk
- 500 g beef mince
- 1 brown onion finely diced
- 2 cloves garlic finely diced
- 1 egg
- 1 teaspoon italian herbs dried
- sea salt & cracked black pepper
- 1 tablespoon extra virgin olive oil
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely diced
- 2 cloves garlic finely diced
- 800 g canned crushed cherry tomatoes
- 1/3 cup basil leaves roughly chopped
To Serve
- 400 g spaghetti dried
- parmesan cheese grated
- basil leaves
Instructions
- For the meatballs: Combine the breadcrumbs and milk in a bowl and let stand for 10 minutes. In a mixing bowl, place the beef mince, onion, garlic, egg, italian herbs, salt and pepper. Add the soaked breadcrumbs and mix everything really well. Shape into ping pong sized balls and place them on a tray.
- Heat a large non-stick frying pan over medium–high heat. Add the olive oil and cook the meatballs, in batches, until well browned on all sides. Remove and set aside.
- For the tomato sauce: In the same frying pan over medium–high heat, add the olive oil, onion and garlic and sauté for a few minutes. Add the chopped tomatoes and basil and bring to a light boil. Turn down to a simmer and add your semi-cooked meatballs back into the sauce. Stir, partially cover and simmer for 25 minutes. The meatballs will be tender and the sauce thickened. If the sauce is getting too thick, you can add some stock (chicken or beef) or water.
- Cook the pasta according to packet instructions until al dente. Pour the sauce and meatballs over the spaghetti and toss gently to combine. Serve with fresh parmesan and basil.
Nutrition
Calories: 857kcalCarbohydrates: 91gProtein: 39gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 133mgSodium: 202mgPotassium: 748mgFiber: 5gSugar: 7gVitamin A: 224IUVitamin C: 5mgCalcium: 137mgIron: 5mg
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