Meatballs and Spaghetti
03 Oct 2022 by Wright Brothers Team
- Time 60minutes
- Serves 6
- Difficulty Easy
Ingredients
Meatballs
500 g /1 lbs beef mince
½ cup breadcrumbs
1 egg
½ onion grated
1 clove garlic minced
1 teaspoon worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme or dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
Marinara
1 can tomatoes chopped
1½ cups passata
1 cup stock beef or chicken
1 onion finely diced
3 cloves garlic minced
1 teaspoon worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dark brown sugar
1 tablespoon olive oil
½ teaspoon sea salt adjust depending on saltiness of stock used
½ teaspoon black pepper
To serve
400 g /14oz dried spaghetti
fresh basil leaves optional
freshly grated parmesan cheese optional
Shop Ingredients
Instructions
Making the meatballs- In a medium-large bowl, combine all the meatball ingredients and mix with one hand until just combined.
- With both hands, shape the meatballs to about the size of a golf ball or slightly larger. Makes about 14-15.
- Place meatballs into a large non-stick pan or lightly oiled skillet. Sear on medium-high heat.
- Once brown (about 5-6 minutes), turn the meatballs with a pair of tongs and brown the other side then remove from the pan.
- In a heavy-based pot, add olive oil and onions. Cook on medium-low heat until onions have turned soft. This will take about 6-7 minutes.
- Add garlic and stir through until fragrant (about 30 seconds).
- Add remaining marinara ingredients into the pot and turn the heat up to high and bring to boil.
- Gently add meatballs into the pot and simmer for 25-30 minutes on low heat and no lid. Stirring every 10 minutes.
To serve
- With 10 minutes before meatball marinara is ready, cook spaghetti according to packet instructions.
- Place spaghetti onto a serving plate and top with 3 to 4 meatballs with marinara sauce per serve.
- optional: sprinkle freshly grated parmesan cheese and fresh basil leaves.