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Spaghetti & Meatballs

This is my mum’s spaghetti and meatballs and if you’ve ever been so lucky to eat them with her, you will hear them be introduced as our 100 year old family recipe.
Prep Time:40 mins
Cook Time:1 hr
Course: Main Course
Cuisine: Italian
Keyword: meatballs, Pasta, spaghetti, spaghetti and meatballs
Servings: 8
Author: Daen's Kitchen

Ingredients

Meatballs

  • 500 g beef mince
  • 250 g pork mince
  • 250 g lamb mince
  • 2 cups pecorino romano grated
  • 2 brown onions very finely diced or grated
  • 6 slices white bread
  • 1/2 bunch parsley finely diced
  • 1 tsp garlic salt
  • 1 tbsp freshly cracked black pepper
  • 6 eggs

Tomato & Basil Sauce

  • 3 tbsp olive oil
  • 4 garlic cloves crushed
  • 2 400g tinned tomatoes
  • 1 bunch fresh basil
  • salt to taste
  • 1/4 - 1/2 cup water
  • 500 g spaghetti

Instructions

Meatballs

  • In a processor, blend together the white bread and parsley until you have a fine and crumbly texture. 
  • Combine all ingredients into a large bowl. Using your hands, mix all the ingredients really well, squeezing together to incorporate. 
  • Using roughly 1 tablespoon of the mixture, roll it into golf sized balls. Place onto a large tray, cover and leave to set in the fridge for a minimum of 30 minutes. Begin making the sauce.
  • In a fry pan on a medium - high heat, add 1 tablespoon olive oil and fry your meatballs for 2 minutes each side or until they are golden and caramalised. Fry the meatballs in batches so the pan does not overcrowd. 
  • Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water. 
  • While the pasta is cooking, add the meatballs to the tomato and basil sauce, making sure ¾ of their body is submerged in the sauce. Leave to cook for 8 minutes on a low - medium heat.  
  • Take the meatballs out of the sauce and set to the side. 
  • On a low heat, stir the pasta through the sauce, slowly incorporating the pasta water until you have a smooth and glossy texture. Place the meatballs back into the pan with the sauce and spaghetti and finish off with a sprinkling of fresh basil and pecorino romano. 

Tomato & Basil Sauce

  • In a large deep fry pan, bring the olive oil to heat. Turn the heat down immediately, add the garlic and cook for 2 - 3 minutes or until the garlic is fragrant and soft. Stir the garlic quite often to ensure it does not burn.
  • In the same pan, combine the tinned tomatoes, water, a pinch of salt and pepper and ¾ of the basil. Bring to the boil then turn the heat all the way down and leave to simmer for 30 - 40 minutes. Depending on the tinned tomatoes you are using, your sauce may need a little sweetness. Keep tasting your sauce as it cooks and add more salt or pepper if needed.