Spaghetti & Meatballs

Spaghetti and Meatballs is the ultimate comfort food for me — a dish that takes me back to family gatherings and cooking with my Nonna. The meatballs are the star, made with a mix of minced beef and pork, together with stale bread soaked in milk for extra juiciness and flavour. This dish is simple yet satisfying, perfect for a weeknight dinner or impressing guests.

Why you’ll love this recipe

1. Perfect for Gatherings: Whether you’re hosting a family dinner or a casual get-together with friends, this dish is a crowd-pleaser. The hearty meatballs and spaghetti appeal to all ages, making it an ideal choice for feeding a group. Plus, it’s easy to scale up if you need to serve more people.
2. Hearty and delicious: This dish offers a well-rounded meal, combining protein-rich meatballs with energy-boosting pasta. The homemade tomato sauce adds extra flavour.

Tips for the perfect Spaghetti and Meatballs

1. Don’t Overmix the Meatball Mixture: When combining the ingredients for the meatballs, mix them until everything is just incorporated. Overmixing can make the meatballs dense and tough. Gently mix with your hands, being mindful not to press too hard, so the meatballs stay tender and juicy.
2. Sear the Meatballs for Extra Flavour: Before simmering the meatballs in the sauce, take the time to sear them in a hot pan. This step adds a delicious crust to the outside, locking in juices and enhancing the overall flavour. Make sure not to overcrowd the pan — work in batches if necessary to sear all sides evenly.
3. Finish Cooking the Pasta in the Sauce: Instead of simply draining the pasta and serving it with the sauce on top, finish cooking the pasta in the sauce for the last minute or two. This technique allows the pasta to absorb the flavours of the sauce, ensuring that every strand is coated.

Spaghetti & Meatballs

Servings

4-6

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

• Meatballs:

• 1 cup diced white sandwich bread, crusts removed

• 1 brown onion, grated using a box grater

• 700g minced beef

• 300g minced pork

• 1 egg

• 1/2 cup milk

• 1/4 cup fresh parsley, finely chopped

• 2 garlic cloves, finely chopped

• 1/4 cup parmesan, freshly grated

• 1 tsp salt

• 1 tsp pepper

• Sauce:

• 2 tbsp olive oil

• 1/2 brown onion, finely chopped

• 2 garlic cloves, minced

• 700g tomato passata

• 400g canned tomatoes

• 1 tsp salt

• 1 tsp pepper

• 2 basil leaves

• To serve:

• 375 g spaghetti or other long strand pasta of choice, cooked per packet instructions

• Parmesan cheese

• Fresh parsley (optional)

Directions

• Soak the diced bread in milk until softened.
• In a large bowl, combine the meatball ingredients with the soaked bread. Form the mixture into golf ball-sized meatballs.
• Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides until cooked through, about 6-8 minutes. Set aside.
• In the same pan, sauté the onion until translucent. Add minced garlic and cook until fragrant.
• Stir in tomato passata, canned tomatoes, salt, pepper, and basil leaves. Simmer for 10 minutes.
• Return the meatballs to the pan and simmer in the sauce for 10-15 minutes.
• Cook pasta according to packet directions.
• Remove the meatballs from the sauce and add the pasta, tossing until the pasta is well coated.
• Serve the pasta in a bowl, placing the meatballs on top. Finish with a generous sprinkle of parmesan.

Notes

• Don’t Overmix the Meatball Mixture
  When combining the ingredients for the meatballs, mix them just until everything is incorporated. Overmixing can make the meatballs dense and tough. Gently mix with your hands, being mindful not to press too hard, so the meatballs stay tender and juicy.
  
• Sear the Meatballs for Extra Flavour
  Before simmering the meatballs in the sauce, take the time to sear them in a hot pan. This step adds a delicious crust to the outside, locking in juices and enhancing the overall flavour. Make sure not to overcrowd the pan—work in batches if necessary—to get an even sear on all sides.
  
• Finish Cooking the Pasta in the Sauce
  Instead of simply draining the pasta and serving it with the sauce on top, finish cooking the pasta in the sauce for the last minute or two. This technique allows the pasta to absorb the flavours of the sauce, ensuring that every strand is coated. Plus, it helps the sauce cling to the pasta better for a cohesive dish.