SPAGHETTI MEATBALLS

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Servings: 4

Ingredients

BASIC TOMATO SAUCE:
3 tbsp NOMU Extra Virgin Olive Oil
1 onion finely chopped
2 cloves of garlic, finely diced
Splash of white wine (optional)
2 x 400g Italian chopped tomatoes
1 tsp sugar
1 tsp NOMU Sea Salt

MEATBALLS:
500g minced beef
1 egg, lightly beaten
10 cream crackers
1 tablespoon Dijon mustard
2 tsp NOMU One for All Rub
NOMU Sea Salt
NOMU Black Pepper
NOMU Extra virgin olive oil

500g fresh or dried spaghetti
Freshly chopped Italian parsley and/or basil

Directions

Basic Tomato Sauce

In a heavy based pot, heat the olive oil and gently fry the onion until soft and translucent but not browned. (I add a pinch of salt and pop the lid
on to prevent burning). Add the garlic and fry for a minute. Deglaze the pan with a splash of wine and allow to the alcohol to cook off. Add the
tomatoes, salt & sugar and simmer with the lid on for a minimum of 1 hour (preferably 2) until the flavour has intensified and you have a rich,
homemade tomato sauce. Check the seasoning and add a pinch more sugar if too acidic.

Meatballs:

Break the crackers into pieces and place them in a mixing bowl. Bash them with a pestle or the end of a wooden rolling pin until lightly crushed.  (Alternatively, you can blitz them lightly in a food processor.) Add the mince, egg, mustard, One for All rub , salt, and pepper to the mixing bowl and using clean hands, mush everything together until well combined. Divide this entire mixture into 24 small balls. Tip: lightly wet your hands to
make it less sticky.

Drizzle the meatballs with a dash of olive oil and cook them in a hot frying pan for about 8 to 10 minutes or until golden, turning them to ensure that they are evenly browned all over. Meanwhile heat your Basic Tomato Pasta sauce, adding the meatballs once they are cooked. Allow this to simmer gently while you cook your spaghetti.

Place a large pot of water with a pinch of salt and a dash of olive oil onto the stove and bring to a rolling boil. Place the pasta into the boiling water and cook until al dente (approx 2 minutes for fresh pasta and 8 minutes for dried). Remove from the heat and drain well in a colander. Mix the pasta into the sauce, season and serve in heated bowls topped with freshly grated parmesan and roughly chopped herbs.

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