I’m drooling just thinking about when I made this last night. Hot damn that was the most incredible comfort food! I recommend making this on a weekend or day off because it’s a bit labour intensive. So if you’re looking for a quick meal, find another recipe for today, but come back because it’s worth it.
I’m Italian, so my fiancé loves to tease me that we have tomato sauce as blood; wine is what we drink as water; and we will die without coffee. I rate he’s pretty spot on… Anyways, with this culture I’ve inherited, I’ve also inherited the secrets to Italian cuisine. These are very important and special rules so stick to them when making anything Italian:
- you can never use too much olive oil, garlic or onion
- yes, mozzarella can go on anything
- do NOT be shy with salt
- ensure to put about 2 tablespoons of salt in your water to cook pasta
- you didn’t make enough if there isn’t leftovers
Now let’s get to the meatballs. It’s a messy job so be ready to get your hands dirty.
Italian Spaghetti Meatballs
- 1/2 cup grated parmigiano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 kg beef mince
- 1 garlic clove
- 1 large onion
- 1 slice white bread
- 2 teaspoons mixed italian herbs
- 2 eggs
- 1 large onion
- 3 cloves garlic
- 500ml tomato puree
- 1 can chopped tomatoes
- 1 teaspoon mixed Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 250ml water
- 1 beef stock cube
- Let’s start with the meatballs. Dice the onion and garlic and put in a pan with some olive oil on low heat and cook until only translucent then set aside.
- Place the beef mince into a large bowl and add the herbs, salt, pepper, eggs and parmigiano. Pick the bread into tiny bits and add to the mince. Now it gets a bit messy.
- Use your hands to knead the mince. You want to really mix everything and allow everything to combine. The more you knead it, the more tender the meatball, so I like to knead for about 10-15 minutes.
- When your kneading is done, roll into balls equal in size and place on a plate. I like mine more to the larger size so I use about a palm size full of mince per ball.
- When you have all your balls rolled, preheat a pan with a glug of olive oil. Depending on the size of your pan, fry the meatballs in portions. You just want to brown the outside, if you cook them too long you will dry them out. When you’ve browned all the meatballs, put them back on the plate and set aside.
- Now for the sauce. Chop the onion and garlic and fry until golden. Add in the tomato puree, can of chopped tomato, salt, pepper, water and crumble the stock cube over. Bring to medium heat then add the meatballs. Take down to low heat and allow to bubble away for 30 mins to 1 hour.
- You will be tempted to eat the whole pan while it’s busy cooking but don’t! Cook the spaghetti (don’t forget to salt your water!) and plate with the spaghetti on the bottom and a generous spoonful of your amazing sauce on top. Enjoy! After that hard work you deserve it 🙂