Spaghetti and mini meatballs

Recipe from: 05 July 2013
spaghetti-meatballs-winter-recipe

Ingredients 24
Servings 4
Time 00:15

Ingredients

  • 500
    g
    beef mince
  • 1
    handful
    parsley - roughly chopped
  • 1
    handful
    basil - roughly chopped
  • 1
    Tbs
    soya sauce
  • 1 ½
    onions - finely chopped
  • olive oil
  • 1
    tsp
    smoked paprika
  • 1
    tsp
    coriander seeds - crushed
  • ½
    tsp
    star anise - crushed
  • 1
    egg
  • sauce
  • 2
    cans tinned tomatoes - peeled & chopped
  • 115
    g
    tomato paste
  • 2
    Tbs
    balsamic vinegar
  • ½
    onion - finely chopped
  • 125g
    mushrooms - finely chopped
  • 1
    handful
    parsley - roughly chopped
  • 1
    handful
    basil - roughly chopped
  • 1
    tsp
    smoked paprika
  • 1
    tsp
    smoked salt or soya sauce
  • olive oil - for frying
  • pasta
  • 1
    packet spaghetti, fettucine or linguine
  • parmesan - grated for sprinkling
 

Method

00:20
 

Meatballs:

Mix all the mince ingredients together with your hands. Make sure the ingredients are mixed well.

Add bread crumbs if your mixture is too wet, as it will be difficult to shape them if it’s too wet.

Roll the mince into bite size balls. Place the balls into an oven tray and drizzle with oil.

Grill the meatballs in the oven until lightly browned all over.

Sauce:


Fry the chopped onion until glossy (you can add a mirepoix for a tad more flavor, but not necessary – chopped carrots, onions and celery).

Add the rest of the ingredients and simmer for a few minutes.

Add the grilled meatballs. Don’t forget to pour the juices from the balls into the pasta sauce too. This will add wonderful flavour.

Pasta:

Boil pasta according to package instructions.

Once boiled, drain and sprinkle with parmesan cheese.

Mix all the ingredients together and serve with torn fresh basil leaves.

Recipe reprinted with permission of NoshingNotes. To see more recipes, click here.
 

Read more on: meatballs  |  recipes
 

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