This is 'the real deal' – my no-fuss, super-simple spaghetti and meatballs recipeSTEPS 8 INGREDIENTS 12 TIME 40 MINSIt really is the definition of a hearty treat... 
Seriously, if I was forced to make this spaghetti and meatballs recipe every day for a month… erm, well, you wouldn’t have to force me because it’s delicious! And like all the meals on this site, this particular meatball recipe requires virtually zero kitchen skills. In fact, there are just 8 steps involved. One quick note: if you know when you’ll be trying this spaghetti and meatballs recipe, buy the crusty bread 2 or 3 days beforehand (this gives it time to go a bit stale – perfect for meatballs). Serves 2 Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose 'Save target/link as' to save the list for later.) For the sauce x1 400g/14oz tin of plum tomatoes Half a small onion (I prefer red), finely chopped 5-10 fresh, washed & torn basil leaves 2 teaspoons of tomato paste/purée For the meatballs 100g/3.5oz minced/ground beef 1 egg 300g/10.5oz crusty bread (a little stale if possible – but not mouldy!) 4 tablespoons of grated parmesan cheese (2 for the meatballs, 2 for serving) Tin of dried breadcrumbs (for top-up). A good one to keep in your cupboard. The rest 200g/7oz spaghetti (the standard 100g/3.5oz of pasta per person). Linguine is a possible alternative. Salt & pepper Extra virgin olive oil Equipment: Large mixing bowl 2nd mixing bowl (large enough to submerge bread in water) 2 large pans (1 for the pasta, 1 for the meatballs and sauce) Colander/sieve Cheese grater Timings Making the meatballs: 13 mins Sauce (including cooking pasta): 25 mins Total: 38-40 mins STEP 1 – Chop the bread into 2 or 3 pieces and place in a bowl of room temperature water to soak through. Note: When you can squeeze the bread and it splurges through your fingers (nice!), it’s ready. Usually takes around 5 mins. STEP 2 – While the bread soaks, put the beef, egg, 2 teaspoons of salt, and 2 tablespoons of grated parmesan into a mixing bowl. STEP 3 – When the bread is soaked through, squeeze the water out (like a sponge), add it to the mixing bowl and mix it all together with your hands. Keep doing this until all the bread is broken up and mixed in. The consistency should be moist but not sticky. If it's still sticky when all the bread is mixed in, add a few dried breadcrumbs, then mix more. STEP 4 – Now the best bit of this (or any) spaghetti and meatballs recipe: making those balls! Size-wise, aim for a little smaller than ping-pong balls (I manage to create around 30 'polpette' out of these ingredients). TIP: In future, if you want to serve up just meatballs in sauce without pasta (as part of a larger multi-course meal say), make them golf ball sized or larger.
STEP 6 – Add the tomatoes, a pinch of pepper and 2 teaspoons of purée. Cover if possible and cook on a medium heat for 2-3 minutes. Stir occasionally. STEP 7 – Next use a spoon to break the tomatoes up and uncover the pan. Place in the meatballs and occasionally (and now gently) stir. Leave this bubbling away until most, but not all, of the excess water has evoporated (roughly 15-20 mins, see pic below).
Boil a kettle to get the pan of boiling water going, then when it’s the right time according to your timings, add the spaghetti (with a handful of salt to bring out the taste). The aim is – of course – that the sauce and spaghetti are ready together. Everything ready? Drain the pasta and you’re good to serve. Done! Serve with: Pop the spaghetti in the dishes, and centre the meatball sauce on top. Add grated parmesan, and for real style points, top it off with 2 or 3 full basil leaves (washed). And why not a cheeky glass of red wine New! CommentsHave your say about this page! Just add a comment in the box below. |
