Spaghetti and Meatballs

I have not done a recipe post for a while, so I thought it was about time to share one! It’s difficult to find the time most evenings to take the photographs; these were taken a few weeks ago. As I said to the hubby the other day I love cooking and I have come to the conclusion that it is how I show love – one of my love languages if you like!

This is the recipe for my Spaghetti and Meatballs – Italian style! I hope you like it.

Ingredients for the Tomato Sauce

This recipe is very much to my taste which you can adapt if you like.

One large tin plum tomatoes in their juice (or 2 smaller tins)
15ml Tomato paste
2 -3 Garlic cloves(Crushed or finely chopped)
1 Tbsp. Fresh or dried oregano (If fresh then chop finely)
1 tsp. Chilli paste or one small chilli (chopped finely)
1 tsp. Sugar
Salt and pepper to taste
A splash of balsamic vinegar

In a large saucepan heat a tablespoon of olive oil and add to this your garlic, chilli and spices sauté on a medium heat for 1-2 minutes. Then add the tin of whole tomatoes to the pan and cook at a gentle temperature for 10 minutes. You can begin to break up the tomatoes now, then add the sugar, tomato paste, salt & pepper, balsamic vinegar and stir. Continue simmering for a further 10-15 minutes while you prepare your meatballs.

Ingredients for the Meatballs:

1kg Lean Minced Beef ( you can use a combination of beef and lamb if you like)
1 Small Onion (finely chopped)
1 tsp. Oregano
1tsp. Coriander seeds
1tsp.Freeze dried basil
½ Cup grated Parmesan cheese
1 large egg
Salt and pepper
Olive oil

In a small frying pan, on a low/medium heat, sauté your chopped onions, until soft but not browned. If the onions begin to stick, just add a dash of water to the pan. In a pestle and mortar grind your dry spices. In a large bowl mix the mince with the rest of the ingredients. Once the mince and spices are combined shape spoonfuls of the mix into small meatballs. When you are done place on a foil-lined baking sheet and place in a moderate to a hot oven, to cook until browned.

While the meatballs are cooking, bring a large pot of water to the boil and add your dry spaghetti. Cook the pasta for the advised time on the packaging, once cooked drain, drizzle with olive oil and set aside.

Once the meatballs are browned remove from the oven and add to your delicious tomato sauce that you have been simmering. Allow everything to cook for another 5-10 minutes, stirring occasionally. Before serving make sure to taste the sauce and adjust the seasoning if necessary.

Serve the meatballs on a bed of the pasta you cooked earlier, with grated parmesan cheese and crusty bread to soak up the unctuous sauce.