Homemade Spaghetti and Meatballs Recipe
Spaghetti and meatballs is an all-time comfort food family favourite, mine packs pork and beef meatballs with parmesan cheese, pine nuts and parsley and then cooks them in a tomato sauce featuring a Worcestershire sauce reduction! Simple, delicious and a real break from the norm!
Servings 2 Servings
Calories 894kcal
Ingredients
For the Meatballs
- 150 g Minced Beef 5oz
- 150 g Minced Pork 5oz
- 30 g Pine Nuts ¼ Cup
- 1 Small Onion 50g
- 2 Cloves Garlic
- 10 g Fresh Parsley ¼ Cup
- 1 Large Egg Yolk
- 25 g Dried Bread Crumbs ⅓ Cup
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 50 g Parmesan Cheese ⅓ Cup (plus extra for garnish)
For the Sauce
- 225 g Tomato Passata 1 Cup
- 50 ml Worcestershire Sauce 3 tablespoon + 1 teaspoon
- 2 tablespoon Cooking Oil
- ½ teaspoon Onion Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 12 Fresh Basil Leaves (plus extra for garnish)
- 175 g Spaghetti 6oz
Instructions
- Peel and grate the onion.
- Peel and mash the garlic cloves.
- Finely chop the parsley.
- Toast the pinenuts in a heavy-based frying pan or skillet (28-30cm or 11-12") over a high heat for 2-3 minutes
- Add all of the ingredients for the meatballs into a bowl and just bring them together to form a large ball. Then roll into 10, 45g, or 35mm (1½") meatballs.
- Add the oil to the pan and sear the meatballs until coloured on all sides for around 4-5 minutes.Remove the meatballs from the pan and drain off all but a scant covering of oil before returning to the heat.
- Pour in the Worcestershire sauce and then reduce for a minute and a half or so, scraping the base of the pan as you go.When the Worcestershire sauce has reduced significantly, reduce the temperature to medium.
- Pour in the tomato passata, and add the dried basil, oregano and garlic salt.
- Return the meatballs to the pan and toss to coat with the sauce. Add a lid, reduce to a low simmer and cook for 20 minutes.
- After the meatballs have been cooking for 10 minutes, cook the pasta in well-salted boiling water in a 20cm or 8" saucepan. (I use 1½-2 teaspoons of water in a pan this size).Drain the pasta, reserving 75ml (⅓ Cup) of the pasta water.
- Remove the meatballs from the sauce and add the drained pasta and stir, adding the cooking water as you go to form a nice coating.
- Finely shred the fresh basil leaves and stir them through the sauce.
- Serve the spaghetti, topped with your meatballs and then sprinkle with as much freshly grated parmesan as you like.
Nutrition
Serving: 1 | Calories: 894kcal | Carbohydrates: 56g | Protein: 59g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1985mg | Fiber: 5g | Sugar: 10g
