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Meatball Spaghetti

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Serves: 4
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
275g / 9 3/4 oz ground (minced) beef
2 tbsp fresh whole wheat bread crumbs
1 egg yolk
2 tbsp tomato paste
400g / 14 oz canned chopped tomatoes
125ml / 4 fl oz vegetable stock
200g / 7 oz dried spaghetti
salt and pepper
fresh flat leaf parsley sprigs, for garnishing
bread, for serving

Heat 1 tablespoon of oil in a skillet (frying pan), add the onion and garlic, and cook for 5-8 minutes until soft. In a bowl, mix with the beef, bread crumbs, egg yolk, 1 tablespoon of tomato paste, and seasoning. Form the mixture into 3cm / 1 1/4 inch balls. Heat the remaining oil, add the meatballs, and pan-fry for 10-15 minutes until golden brown all over.

Mix the tomatoes, stock, and remaining tomato paste together. Season, then bring to a simmer and cook for 5 minutes until the sauce begins to thicken. Add the meatballs and continue to simmer.

Meanwhile, bring a saucepan of water to a boil, add the spaghetti, and cook for 10-12 minutes, or until al dente. Divide the pasta among 4 bowls, top with the meatballs and sauce, garnish with parsley, and serve with bread.

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