Spaghetti & Meatballs
In this recipe, flavorful and tender meatballs are made from a delightful mix of ingredients, including pork sausages, beef mince, Parmesan, and breadcrumbs. These meatballs are then roasted to a perfect golden-brown finish, while a rich tomato sauce is simmered on the stove. Serve the succulent meatballs and aromatic sauce with a generous helping of spaghetti for a satisfying and comforting meal that is sure to be a hit with family and friends.
— Constant Cookbook
Ingredients
- 8 good-quality pork sausages
- 1kg beef mince
- 1 onion , finely chopped
- ½ a large bunch flat-leaf parsley , finely chopped
- 85g Parmesan , grated, plus extra to serve if you like
- 100g fresh breadcrumbs
- 2 eggs , beaten with a fork
- olive oil , for roasting
- spaghetti , to serve (you'll need about 100g per portion)
- 3 tbsp olive oil
- 4 garlic cloves , crushed
- 4 x 400g cans chopped tomato
- 125ml red wine (optional)
- 3 tbsp caster sugar
- ½ a large bunch flat-leaf parsley , finely chopped
- few basil leaves (optional)
Instructions
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Cook Time
30M
Prep Time
PT30M
Yield
Makes about 10 servings
Nutrition
- Calories: 870 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 95 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 46 grams protein
- Sodium Content: 1.3 milligram of sodium
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