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PREP 1 hour
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For the meatballs
  • 750 g Pork & Beef mince mix
  • ¾ Shallot (Very finely diced)
  • 2 Crushed garlic cloves
  • 2 tbsps French mustard
  • 1 tbsp Oregano
  • 1 Heaped teaspoon Thyme
  • Salt & pepper to taste
For the sauce and spaghetti
  • 2 Shallots (Finely sliced)
  • 2 tbsps Brown sugar
  • 3 Cloves of garlic (roughly chopped)
  • 800 g Chopped tomatoes
  • 2 tbsps Tomato paste
  • 2 tbsps Oregano (finely chopped/dried)
  • 1 tbsp Basil (finely chopped/dried)
  • Salt and pepper to taste
  • 200 g Spaghetti
  • 50 ml Olive Oil
  • Chopped parsley (finely chopped for garnish)
Meatballs with Spaghetti

Meatballs with Spaghetti

  1. Take all of the meatball ingredients and mix them together. Try not to over work your mince as this will cause them to break up.
  2. Form into meatball shapes. Cling film over and store in the fridge for and hour up to 24 hours.
  3. For the sauce saute off the shallots for a couple of minutes in some olive oil on a medium heat.
  4. Then add the sugar, mix through and cook off for another 6-8 minutes until they start turning a deeper golden colour. Stir often.
  5. Once starting to caramelise add the garlic and cook for another 3-4 minutes.
  6. Turn the hob heat up to a medium high heat and add the chopped tomatoes.
  7. Add the tomato paste, season and stir.
  8. Bring to the boil and then reduce heat immediately to a gentle simmer.
  9. In a large frying pan add some olive oil on a medium high heat and get it to just smoking.
  10. Add the meatballs and evenly sear them all over and get some colour onto them. You are not looking to cook them through here. Just to sear and add texture to the outside.
  11. Remove the meatballs from the pan and leave to one side.
  12. Drop the heat on the hob to a medium low heat.
  13. Add the sauce into the pan and scrape the bottom of the pan to remove the meaty bits.
  14. Add the oregano and basil and stir through.
  15. Add the meatballs back into the pan and gently simmer for 10 minutes.
  16. While they are simmering away get boil some heavily salted water and cook off your spaghetti as per the instructions
  17. Turn your meatballs so that the part that wasn't in the sauce, is now in the sauce. Be careful when turning to avoid breaking them up. Cook for another 6-8 minutes or until cooked through.
  18. Drain your pasta, drizzle it generously in olive oil.
  19. Serve up the spaghetti and top with the meatballs, sauce, chopped parsley and maybe some parmesan cheese? ENJOY!
Meatballs with Spaghetti

Meatballs with Spaghetti

PREP 1 hour
TOTAL 1 hour
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

For the meatballs
  • 750 g Pork & Beef mince mix
  • ¾ Shallot (Very finely diced)
  • 2 Crushed garlic cloves
  • 2 tbsps French mustard
  • 1 tbsp Oregano
  • 1 Heaped teaspoon Thyme
  • Salt & pepper to taste
For the sauce and spaghetti
  • 2 Shallots (Finely sliced)
  • 2 tbsps Brown sugar
  • 3 Cloves of garlic (roughly chopped)
  • 800 g Chopped tomatoes
  • 2 tbsps Tomato paste
  • 2 tbsps Oregano (finely chopped/dried)
  • 1 tbsp Basil (finely chopped/dried)
  • Salt and pepper to taste
  • 200 g Spaghetti
  • 50 ml Olive Oil
  • Chopped parsley (finely chopped for garnish)
  1. Take all of the meatball ingredients and mix them together. Try not to over work your mince as this will cause them to break up.
  2. Form into meatball shapes. Cling film over and store in the fridge for and hour up to 24 hours.
  3. For the sauce saute off the shallots for a couple of minutes in some olive oil on a medium heat.
  4. Then add the sugar, mix through and cook off for another 6-8 minutes until they start turning a deeper golden colour. Stir often.
  5. Once starting to caramelise add the garlic and cook for another 3-4 minutes.
  6. Turn the hob heat up to a medium high heat and add the chopped tomatoes.
  7. Add the tomato paste, season and stir.
  8. Bring to the boil and then reduce heat immediately to a gentle simmer.
  9. In a large frying pan add some olive oil on a medium high heat and get it to just smoking.
  10. Add the meatballs and evenly sear them all over and get some colour onto them. You are not looking to cook them through here. Just to sear and add texture to the outside.
  11. Remove the meatballs from the pan and leave to one side.
  12. Drop the heat on the hob to a medium low heat.
  13. Add the sauce into the pan and scrape the bottom of the pan to remove the meaty bits.
  14. Add the oregano and basil and stir through.
  15. Add the meatballs back into the pan and gently simmer for 10 minutes.
  16. While they are simmering away get boil some heavily salted water and cook off your spaghetti as per the instructions
  17. Turn your meatballs so that the part that wasn't in the sauce, is now in the sauce. Be careful when turning to avoid breaking them up. Cook for another 6-8 minutes or until cooked through.
  18. Drain your pasta, drizzle it generously in olive oil.
  19. Serve up the spaghetti and top with the meatballs, sauce, chopped parsley and maybe some parmesan cheese? ENJOY!