Tender meatballs cooked in a sauce rich with herbs and fresh Parmesan… just like Mama used to make!
Spaghetti & MeatballsAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 3 slices of bread, crusts removed
- 125ml milk
- 500g lean beef mince
- 100g Parmesan, grated
- 3 tbsp basil, finely chopped
- 1 clove garlic, crushed
- 60ml olive oil
- 1 red onion, finely chopped
- 3 tbsp basil, chopped, plus extra to serve
- 500g Spaghetti
- Tear the bread into small pieces and place in a bowl. Pour over the milk, and set aside for 10 minutes, until the bread has absorbed the milk. Fork the bread through, until smooth.
- Put the mince, Parmesan and basil in a large bowl and season with pepper. Add the bread mixture and garlic. Use your hands to combine and shape into small meatballs. Place on a tray and keep in the fridge while you are making your sauce.
- Heat the olive oil in a large, heayy-based saucepan. Add the onion and fry over a low heat for about 5 minutes, until softened. Stir in the passata and fill the empty bottle half way up with water before adding it to the sauce. Stir in the basil and cook, uncovered, for about 5 minutes. Keep the sauce at a low simmer.
- Carefully spoon the meatballs into the sauce and simmer, uncovered, for about 15 minutes, or until just cooked, turning gently ever so often.
- Cook the pasta according to the packet instructions. Drain well and serve with the meatballs and sauce and a generous sprinkling of chopped fresh basil.