Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
Spaghetti and Meatballs
An amazing Italian Classic recipe that is always popular and guaranteed to be in demand.
5
from
37
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Main Dish
Cuisine:
Italian
Keyword:
Pasta
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
20
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
4
people
Calories:
850
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
The meatballs:
1 1/2
cups
bread
cubes
1
large
eggs
free range
⅓
cup
milk
½
lb
beef mince
½
lb
pork mince
½
cup
Parmesan
grated
4
cloves
garlic
finely chopped
1/4
cup
parsley
chopped
ground pepper
to taste
salt
to taste
The sauce:
3
tbsp
olive oil
1
medium
onion
finely chopped
4
cloves
garlic
finely chopped
1/2
tsp
dried oregano
1/4
tsp
red pepper flakes
to taste
2
cans
chopped tomatoes
incl. liquid
2
tbsp
tomato paste
2
tbsp
parsley
chopped
1
tsp
red wine vinegar
salt
to taste
ground pepper
to taste
The pasta
1
lb
spaghetti
cooked per package directions
Get ingredients with
Instructions
Combine the bread, egg, and milk in a mixing bowl, stirring to combine, and let rest for 15 minutes.
1 1/2 cups bread,
1 large eggs,
⅓ cup milk
Mash the bread mixture with a fork to make a smooth paste.
Add the remaining ingredients and stir to combine.
4 cloves garlic,
1/4 cup parsley,
ground pepper,
salt
Form the meat into balls about the size of golf balls (or larger if you like) and place them on a greased baking sheet.
½ lb beef mince,
½ lb pork mince
Bake in a preheated 400F (200C) oven until browned, about 20 minutes.
Meanwhile, make the sauce.
Heat the oil in a pot over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
3 tbsp olive oil,
1 medium onion
Add the garlic, oregano, and red pepper flakes and cook for 2 minutes.
4 cloves garlic,
1/2 tsp dried oregano,
1/4 tsp red pepper flakes
Add the tomatoes with their liquid, crushing the tomatoes with your hand as you add them.
2 cans chopped tomatoes
Add the tomato paste, basil, vinegar, salt, and pepper and bring to a boil.
2 tbsp tomato paste,
1 tsp red wine vinegar,
salt,
ground pepper,
2 tbsp parsley
Reduce the heat and simmer uncovered for 20 to 30 minutes.
Add the meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the drained spaghetti and divide it between the serving plates.
1 lb spaghetti
Top with the meatballs and remaining sauce and serve with freshly grated Parmesan cheese.
½ cup Parmesan
Notes
Classic favourite in our household. This is always consumed at a rate of knots and nothing is left!!
Nutrition
Calories:
850
kcal
|
Carbohydrates:
87
g
|
Protein:
43
g
|
Fat:
36
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.3
g
|
Cholesterol:
143
mg
|
Sodium:
1174
mg
|
Potassium:
790
mg
|
Fiber:
6
g
|
Sugar:
7
g