Nothing says home-cooked love quite like a plate of pasta and meatballs. This quick-to-make recipe makes a hearty weekday dinner or you can try my Greek-style meatballs variation.
Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
500g lean minced beef
50g Parmesan cheese, grated and additional to serve
3 garlic cloves, finely chopped
1tsp oregano
1 egg yolk
50g breadcrumbs
1 tbsp finely chopped Italian flat leaf parsley
2 + 2 tbsp olive oil
320g dry spaghetti or your preferred pasta
1 small onion, finely chopped
2 additional garlic cloves, minced
650ml passata
50ml dry white wine (optional)
Method
Make the sauce first. Heat 2tbsp of olive oil in a saucepan over low heat, add the onion and garlic and cook for a few minutes until it starts to soften. Stir in the passata and white wine and add the oregano.
Simmer the sauce for 12-15 minutes until it thickens, then remove from the heat and set aside.
In a large bowl, mix the minced beef, Parmesan, garlic, egg yolk, breadcrumbs and parsley - easiest is to do this with your hands. Mould into bite sized meatballs.
Heat the remaining olive oil in a frying pan on medium heat. Add the meatballs and cook, moving the meatballs regularly until they are browned all over. Put your spaghetti on to cook now.
Pour the sauce over the meatballs in the frying pan and cover and simmer for 15 minutes to allow the meatballs to cook through. The sauce will also thicken further.
Serve the spaghetti topped with tomato meatballs and sprinkled liberally with Parmesan.
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