The Best Spaghetti & Meatballs
Delicious comfort food
Equipment
- Large frying pan
- Large Saucepan
- Large mixing bowl
Ingredients
Meatballs
- 400 g Organic Beef Mince
- 400 g Organic Pork Mince
- 2 Garlic Cloves crushed
- 2 Eggs
- 100 g Breadcrumbs
- 2 tsp Salt
- 1 sachet Italian Meatball Marinara seasoning
Tomato Sauce
- 2 small Red onions finely chopped
- 2 Garlic cloves crushed
- 2 tins Chopped Tomatoes
- 2 tbsp Tomato Puree
- 1 tbsp Balsamic Vinegar
- 2 tsp Agave Syrup or sugar
- 1 tsp Dried Oregano
- Salt & Pepper
- Fresh Basil
Instructions
Meatballs
- Start by making the meatballs. Put all the ingredients in a large mixing bowl and mix by hand until really well combined. Divide the mixture in half and then quarters in the bowl and then roll approximately 8 meatballs from each quarter of the mixture and arrange on a plate. You should end up with 28-34 meatballs depending on how big you like them.
- In a large frying pan heat a glug of olive oil and fry half the meatballs until nicely browned on all sides. You can now cover the plate with cling film and keep the remaining meatballs in the fridge for up to two days or store in a container in the freezer for up to three months.
- When the meatballs are cooked, take out of the pan using tongs and arrange on a clean plate.
Tomato Sauce
- Using the oil left in the meatball pan, now make the sauce. Fry the onions and garlic for a few minutes until softened. Add the rest of the ingredients apart from the basil, stir and leave to simmer and reduce.
Pasta
- Bowl the water for the pasta and cook as per the packet instructions
- After the sauce has simmered for 5 minutes, add the meatballs to the pan, stir and cover for the remaining cooking time to make sure thoroughly heated through.
- At the last minute shred the fresh basil and add to the sauce.
- Serve and enjoy with lots of grated parmesan cheese.