meatballs with spaghetti

Meat Balls with Spaghetti

Chef Trudy
Meatballs are one of the most well-known and most loved dishes around the world. This recipe has all the traditional flavor of old-fashioned meatballs but it’s made in an easier, more approachable way
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1.1 lb ground beef
  • 1 medium onion
  • 1/2 tsp fresh garlic paste
  • 1/2 tsp ginger paste
  • 2 tbsp virgin olive oil
  • 2 tbsp cheddar cheese
  • 2 tbsp mozzarella cheese
  • 1 egg
  • pinch salt
  • pinch pepper
  • 1/4 tsp Oregano
  • 3-4 green chilli's (chopped)
  • 1/4 cup parsley (chopped)
  • 1 1/2 cups tomato puree
  • 12 oz spaghetti

Instructions
 

  • Boil the spaghetti for 12 minutes, drain the hot water and sprinkle some oil over the spaghetti so it doesn't stick together.  
  • While the spaghetti is cooking take a large bowl and combine all the ingredients in it except tomato puree. Mix well
  • Shape the mixture into meatballs
  • Now take a cooking pan and add oil to it
  • Place the meatballs in the pan and let them fry for 2 minutes at a high heat until the balls become firm and brown.
  • Now add the tomato puree
  • Cook on a med-low heat for 15 minutes or until the oil leaves the puree, stirring occasionally
  • Drain oil off, and add on top of the spaghetti

Notes

  • Use full-fat ground beef instead of lean. The extra fat helps them bind.
Keyword meat balls

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