Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Cuisine: European
Ingredients: 1/2 cup breadcrumbs; 1/2 cup milk; 250g pork mince; 250g veal mince; 1 egg; 8 tsp Gewürzhaus Mama’s Meatball Blend; 2 tbsp parsley, finely chopped; 1/2 cup finely grated Parmesan cheese, plus extra for serving; Oil or lard for frying; 2 tbsp extra virgin olive oil; 1/2 brown onion, peeled and finely chopped; 1 large garlic clove, peeled and minced; 750 mL tomato passata; 1 tsp sugar; 1 tsp Gewürzhaus Trapani Sea Salt; 1/2 tsp Gewürzhaus Peppercorn Australian Black, ground; A small handful of fresh basil; 500g spaghetti

Easy

30mins

4-6

Spaghetti and Meatballs

Rated 3.7 stars by 14 users

Cuisine

European

Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

A simple classic, our recipe for Italian Spaghetti and Meatballs is sure to enter your cooking repertoire as a weeknight winner.

Ingredients

For the Meatballs

1/2 cup breadcrumbs
1/2 cup milk
250g pork mince
250g veal mince
1 egg
8 tsp Gewürzhaus Mama’s Meatball Blend
2 tbsp parsley, finely chopped
1/2 cup finely grated Parmesan cheese, plus extra for serving
Oil or lard for frying

For the Sugo

2 tbsp extra virgin olive oil
1/2 brown onion, peeled and finely chopped
1 large garlic clove, peeled and minced
750 mL tomato passata
1 tsp sugar
1 tsp Gewürzhaus Trapani Sea Salt
1/2 tsp Gewürzhaus Peppercorn Australian Black, ground
A small handful of fresh basil
500g spaghetti

Directions

Heat olive oil in a saucepan over medium heat. Add onion and garlic and stir occasionally. Cook until golden brown. 
Add passata, sugar, salt and pepper and stir through.
Cook on low heat for 45 minutes, until the sugo has thickened and is fragrant. Add basil once the sugo is cooked.
Prepare the meatballs while the sauce is cooking. Combine breadcrumbs and milk in a small bowl. Set aside for 10-15 minutes.
To a large bowl add the mince, the breadcrumb mixture, and the remaining meatball ingredients except for the oil, and carefully combine with a fork.
Form meatballs from the mixture with your hands to the desired size, being careful not to compress or overwork the mixture.
Heat a heavy-based pan to medium heat. Add enough oil to cover the base of the pan. Once the oil has heated, add the meatballs, leaving enough space in between.
Sear on both sides, then reduce the heat to low and fry for approximately 10 minutes or until meatballs are cooked through and browned.
Cook the pasta in well-salted boiling water, according to packet instructions. Once al dente, transfer the pasta to a heated pan, along with the meatballs and a few spoonfuls of the sugo. Toss to combine, coating every strand of pasta with the sugo.