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Spaghetti and meatballs

Recipe from: 29 September 2011
Spaghetti and meatballs, basil pesto, my easy cook

Ingredients 22
Servings 6
Time 00:10


  • Meatballs:
  • 1
    ground beef - topside if possible
  • 1
    large onion - grated
  • 4
    slices of brown bread - not seed loaf
  • 1
    Worcester Sauce
  • 2
  • 125
    chopped parsley
  • 1/2
    chopped rosemary
  • pepper
  • Sauce:
  • 2 x 410
    chopped tomatoes
  • 1
    small tin tomato paste
  • Olive oil
  • 2
    cloves of garlic - crushed
  • 1-2
  • Salt and pepper to taste
  • Zest and juice of a lemon
  • Sugar - we like the sauce to be a little sweet
  • 125
    chopped parsley
  • A couple of teaspoons Basil Pesto



Soak bread in water for about 2 minutes.
Squeeze the bread to remove all the water and add, with all other ingredients to the ground beef.
Mix with the hands, but do not over-mix. Make small meatballs and brown them in a skillet with some olive oil.
Keep aside.

Tomato sauce:

Pre-heat to 180C.
Heat oil in a big pot, add onion and garlic and fry until slightly browned.
Add all the other ingredients except the parsley.
Cook the sauce for 10 minutes.
Pour the sauce over the meatballs in a oven-proof dish and dot some basil pesto everywhere in the tomato sauce.
Bake in the oven for 30 minutes.
Serve on hot buttered noodles or spaghetti.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.


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