Spaghetti and Meatballs

An amazing Italian Classic recipe that is always popular and guaranteed to be in demand.

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings people

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

Classic favourite in our household. This is always consumed at a rate of knots and nothing is left!!