Spaghetti and Meatballs
A classic spaghetti and meatballs recipe that’s easy to make and perfect for any occasion.
Servings: 4
Calories: 891kcal
Equipment
- Large mixing bowl
- Shallow lidded pan
- Pot for boiling spaghetti
- Wooden spoon or spatula
Ingredients
For the Meatballs:
- 1.1 lbs beef mince organic
- 1 white onion finely diced
- 5 garlic cloves grated or crushed
- 2 eggs
- 4 tablespoon fresh parsley chopped
- 2 cups breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon olive oil extra virgin, for sautéing
- 3.5 tablespoon butter salted or unsalted, for sautéing
For the Sauce:
- 1 can chopped tomatoes 14 oz
- 2 cups passata
- 3 garlic cloves crushed or grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or a few fresh basil leaves
- ¼ small bunch of parsley finely chopped
- 1 teaspoon sugar
- ½ cup red wine (optional)
To Serve:
- Spaghetti about 3.5 oz or 100 g per portion
- Parmesan to garnish
Instructions
- In a large bowl, combine the beef mince, diced onion, grated garlic, eggs, chopped parsley, breadcrumbs, salt, and pepper. Mix everything together until well combined. Roll the mixture into balls about the size of a golf ball.1.1 lbs beef mince, 1 white onion, 5 garlic cloves, 2 eggs, 4 tablespoon fresh parsley, 2 cups breadcrumbs, 1 teaspoon salt, ½ teaspoon pepper
- Bring a pot of salted water to a boil. Gently drop the meatballs into the water and let them cook until they float to the surface. This means they’re done! Remove them with a slotted spoon and set aside.
- Heat olive oil and butter in a large, shallow pan over medium heat. Add the meatballs and sauté until they’re golden brown on all sides.4 tablespoon olive oil, 3.5 tablespoon butter
- Add the chopped tomatoes, passata, grated garlic, oregano, basil, parsley, sugar, and red wine (if using) to the pan with the meatballs. Stir everything together, then let it simmer on low-medium heat for 20-25 minutes with the lid on. Stir occasionally to prevent sticking.1 can chopped tomatoes, 2 cups passata, 3 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ small bunch of parsley, 1 teaspoon sugar, ½ cup red wine
- While the sauce is simmering, cook the spaghetti in a pot of boiling, salted water according to the package instructions. Drain and set aside.Spaghetti
- Spoon the sauce and meatballs over the spaghetti. Garnish with grated Parmesan and a few fresh basil leaves if you like.Parmesan
Video
Notes
- If the sauce is too thick, add a splash of water or broth to thin it out.
- If the meatball mixture feels too firm, add a splash of water to soften it.
Nutrition
Calories: 891kcal | Carbohydrates: 62g | Protein: 35g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 1358mg | Potassium: 1359mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1538IU | Vitamin C: 32mg | Calcium: 231mg | Iron: 10mg
