I love Spaghetti and meatballs! This recipe is simple to make and it’s a great balanced meal jammed with flavour that everyone will love. I use pork mince as well as beef mince for an extra boost of flavour, but you don’t have to. I freeze the two unused portions of leftover mince in a bag so it’s all ready for next time. The meat, veges and carbs are all there in one in one dish – I sometimes serve it ‘family style’ like this, in one big plate with the sauce already mixed into the pasta – this is how Italians would do it, but sometimes I like piling sauce on top of pasta in a bowl!
300g pork mince
300g beef mince
1 slice wholemeal bread, torn into small pieces and soaked in 2 tbsp milk
1 large egg, lightly beaten
3 cloves garlic, finely chopped
1 smallish onion, finely chopped
1 tbsp chopped parsley, plus extra for serving
1 tbsp finely chopped thyme
1 tsp dried or 2 tsp fresh oregano
3 tbsp tomato paste
3⁄4 cup beef or chicken stock (I like the fresh one ones in the pouches)
400g can chopped tomatoes
2 tsp sugar
3 handfuls baby spinach leaves
Fresh herbs for serving – I like lots of chopped basil and parsley
To serve: Freshly grated Parmesan, freshly chopped herbs (parsley, basil)
Put the minces, bread, egg, garlic, onion, parsley, thyme, and 1 tbsp of the tomato paste into a bowl. Season with salt and pepper, and mix and mash it all up really well using your clean hands. Shape the mixture into walnut-sized balls.
Heat a splash of oil over a medium high heat in a large frying pan, and brown the meatballs all over in two batches. Once browned, remove and set aside.
Serve with hot spaghetti cooked al dente, a scattering of fresh chopped herbs, and lots of freshly grated Parmesan. Belissimo!