Why You’ll Love It:
Nothing says comfort food quite like a hearty plate of Meatballs and Spaghetti. This timeless classic combines juicy, tender meatballs simmered in a rich, garlicky tomato sauce, served over perfectly cooked spaghetti. It’s a dish that brings everyone to the table — whether it’s a busy weeknight or a slow Sunday evening. Simple, satisfying, and always a crowd-pleaser, this recipe is all about bold flavors and feel-good nostalgia.
The Meatballs
Ingredients
A childhood favorite, served with the song.
- 1kg beef mince
- 1 small onion very finely chopped
- ¼ cup breadcrumbs
- Handful of chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cloves crushed garlic
- 12 blocks of mozzarella cheese……DONE
Method
- Place all the ingredients except the blocks of mozzarella into a large bowl and mix together, dont over work it.
- Pinch off a small piece and fry it it to check the seasoning., taste and adjust to suit your personal taste.
- Roll into 12 balls, insert a block of mozzarella into the centre of each meatball, press shut firmly.
- Lightly dust the meat balls in flour, then fry lightly in some hot olive oil untill they take on some colour, place them to one aside till needed.
The Pasta
Ingredients
- 1 packet spaghetti cooked aldente
- 1 onion finely chopped
- stalks celery finely chopped
- 1 mediun red pepper finely chopped
- 1 small green pepper finely chopped
- 3 cloves grated garlic
- 200g chopped mushrooms
- 500g Chopped Tomatoes
- Herbs…basil…thyme…rosemary …fresh basil..whst ever hern you love or all of them
- 1 heaped tablespoon tomato paste
- 350ml fresh cream
Method
- Heat the olive in a saucepan and add the onions, peppers and garlic, saute until the onion is translucent, add the mushrooms and cook stirring for 2 minutes.
- Stir in the tomato, season with salt and pepper, add the thyme and tomsto paste, simmer for 5 minutes, add the cream and stir to combine all the ingredients.
- Taste and adjust seasoning, stir in the pasta and meat balls and heat through.
- Garnish with chopped parsley and serve.
Top with some grated cheese
Serves 4 to 6
