Classic Spaghetti & Meatballs
Course:
Dinner
Total Time:
1 hour
Ingredients
Meatballs
- 250 grams Beef Mince
- 250 grams Pork Mince
- 2 cloves Garlic (crushed)
- 2 teaspoons Parsley (fresh)
- 1⁄2 teaspoons Italian Seasoning
- 1⁄4 teaspoons Garlic Powder
- Salt
- Black Pepper
- 50 grams White Breadcrumbs
- 1 Egg
- 1 tablespoon Olive Oil
Tomato Sauce
- 1 Onion (diced)
- 1 Carrot (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Dried Oregano
- Salt
- Black Pepper
- 800 grams Chopped Tomatoes
- 3 tablespoons Tomato Puree
- 2 tablespoons Balsamic Vinegar
- 1⁄2 tablespoons Sugar (to taste)
- 4 teaspoons Parsley (fresh; copped)
To Serve
- 300 grams Fresh Pasta
- 50 grams Parmesan Cheese
Steps
Meatballs:
- Combine the meatball ingredients (apart from the oil) and squish very well with clean hands. Shape into 12 balls.
- Heat the oil in a dutch oven and gently fry the meatballs in batches until browned all over. Remove from the pan and move to one side.
Sauce:
- In the same pan as before, add more oil if required. Then add the onion and saute for about 3 minutes.
- Add the carrot, garlic, oregano, salt, and pepper. Fry for about 10 minutes until starting to soften.
- Add the tinned tomatoes, tomato puree, and balsamic vinegar. Fill one of the empty cans with water and add some this in too. Just use your judgement based on consistency. Might only need like half a can.
- Add in 0.5 - 1 tbsp sugar. Probably start on the lower end and add more after the simmer if necessary.
- Stir well and then add your meatballs back in. Pop a lid on and bubble away over a low heat for 25 minutes.
- Check it halfway through and give it a stir. If it's looking watery, remove the lid for the remainder.
Pasta:
- When the meatballs are nearly done, cook the pasta until al dente.
- Add the pasta and finish it in the sauce.
- Stir through the fresh herbs and serve topped with grated Parmesan.
Source: https://www.tamingtwins.com/meatballs-recipe/#wprm-recipe-container-6914