Spaghetti and Meatballs – a firm favourite

2 Apr

This dish is my partner’s recipe and in all its simplicity is one of our family’s favorite.  So with out further ado’s here is the recipe:

Meatball Mix:

450g good quality beef mince – you can add a smaller proportion of this as pork mince if you have some available (or you could use a couple of skinned pork sausages instead)

Half a Medium sized Onion

1 Thick Slice Bread

1 Beaten Egg

Parsley (good handful of the leaves) or 3 sprigs of Thyme (pick the leaves off)

Pinch of Salt and Black Cracked Pepper

3 Tablespoons Olive Oil

Tomato Sauce:

Roughly three more tablespoons olive oil

The other half of the Onion

3 Cloves Garlic

Bay Leaf

1 Teaspoon Oregano

250Ml Stock (Veg/Chicken)

Tin of Plum Toms (blended until a puree)

Salt and Cracked Black Pepper to your taste

A pinch or two of chilli flakes (optional for adults)


For the meatballs

Finely chop the onion and parsley add to mince in a mixing bowl

Make bread crumbs out of the slice add to mix

Add beaten egg

Add salt and pepper

Mix all together well, cover and let all ingredients ‘get to know each other’

For the sauce-

Heat olive oil in saucepan

Cook onions until transparent

Add garlic, cook some more

Add bay leaf and oregano, salt and pepper (and chilli flakes)

Add stock, boil to reduce to half its volume

Add Chopped tin of Tomatoes simmer for a further 45minutes


Make 4-5cm diameter meatballs, rolling each in between the palms of your hands

Heat 3 tablespoons of olive oil in an oven proof pan (it needs to have a lid for the oven cook)

Brown the meatballs on all sides

Add sauce to meatballs in pan

Put a lid on and put the pan in the oven at 180degrees cent. for 45 minutes

Cook spaghetti and eat.  This meal is absolutely worth the time and effort –  delicious


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