Meatballs with Spaghetti
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
For the Meatballs:
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- * 500 g of beef mince or lamb
- * 1 tbsp Red Pesto
- * 1 tbsp of tomato paste
- * 1 tbsp flat leaf parsley, chopped
- * 1 tbsp finely chopped basil
- * 1 oxo cube
- * salt and pepper
For the Marinara:
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- * 2 tins chopped tomatoes
- * 1 large onion, finely diced
- * 2 cloves garlic, crushed
- * Red Wine, 50ml
- * 2 tbsp Tomato paste
- * 2 tbsp Red Pesto
- * 1 tbsp chopped basil
- * 1 tbsp chopped oregano
- * Sea salt & freshly ground black pepper
- * Olive oil
TO SERVE:
- * Fresh Egg Spaghetti pasta cooked according to packet instrustions.
TO GARNISH:
- * 2 tbsp grated mozzarella or parmesan cheese (optional)
Method
- STEP 1Heat the oven to 180C/350F/Gas4.
- STEP 2Place all the meatball ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands for this.
- STEP 3Divide the meat mixture exqually into 12 small rounds/meatballs.
- STEP 4Heat a large pan with a little olive oil, fry the meatballs gently until browned both sides (turning halfway through cooking).
- STEP 5In a large, deep baking or roasting tray, gently stir the marinara ingredients together apart from the onions.
- STEP 6Add the drained meatballs to the marinara and set aside.
- STEP 7Gently fry the onions in the same pan/oil as the meatballs were cooked in previously until they start to soften.
- STEP 8Now drain any excess oil from the onions and add them to the marinara.
- STEP 9Place the roasting tray in the oven and cook the meatballs in marinara for 25-35mins.
- STEP 10Drain cooked pasta of your choice. Serve the pasta topped with meatballs and marinara. Garnish with cheese.