Classic Spaghetti and Meatballs

I have posted several different meatball recipes; from Thai meatball broth, to Spicy meatball pizza and even Tuna meatballs, and then I realised that I had never actually posted a classic meatball recipe. I used this thought as an excuse just to make some more meatballs, as I can’t lie to you, I frigging love them!! I also had been to a fruit and veg market and had a ginormous bag of tomatoes so I figured I should make a bulk tomato sauce with them. I would suggest that you save this tomato sauce recipe for a few months’ time when your gardens are full of the luscious red fruit; as it is great for freezing, and a basic tomato sauce has so many uses. You can stir it into pasta or risottos, use it as a pizza sauce, for the basis of a soup, or even as a delicious sauce to go with chicken or fish.

 

dorset 117

Serves 2

For the meatballs

–          275g mix of mine beef and pork

–          1 white onion – finely chopped

–          1 large garlic clove – crushed

–          2 mushrooms – finely sliced

–          Splash oil

–          Salt and pepper

–          1 tsp mixed herbs

–          1 tbsp tomato ketchup

For the tomato sauce

–          1350g tomatoes – quartered

–          Drizzle olive oil

–          4 garlic cloves

–          2 small onions – quartered

–          1 tsp oregano

To serve

–          Spaghetti – enough for 2 people

–          Parmesan – grated

Preheat the oven to 180’C

To make the meatballs, heat a frying pan with the oil and fry the onions for 3 minutes, and then add the mushrooms and garlic and cook for another 5 minutes, until the mixture is all soft

Tip the mixture into a blender and whiz until smooth

Mash together the onion mix, mince, herbs, ketchup and salt and pepper.

Divide the mixture between 14 and shape into balls.

Cover and chill in the fridge for half an hour

To make the tomato sauce; toss the tomatoes, onions and garlic in the oil, place in a large oven proof dish and roast in the oven for 1 hour, stirring half way through

Make sure you remove the garlic from the skin and then blend the mixture together until smooth.

Push the sauce through a sieve  – you may need to do this in batches.

Heat a large frying pan, or wok with a splash of oil and fry the meatballs until browned all over (not forgetting to turn).

Once your meatballs have browned, pour in half the sauce and heat through for ten minutes.

Once your spaghetti is cooked, stir this into the meatball sauce until well coated and then plate up and serve with lots of parmesan cheese.

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