This is my basic spaghetti meatball recipe. It’s nothing new, but it’s a seriously tasty and quick dinner for all the family. I just don’t know why the suggested serving suggestion on packets of spaghetti is only 50-75g per person. These meatballs deserve more, much more.
Speedy spaghetti meatballs
Serves 2 & a babe
1 tin plum tomatoes
400g lean minced beef
1 onion, chopped
Olive oil for frying
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
3 sprigs fresh oregano
Handful chopped fresh parsley
Fresh chilli (optional)
Salt and pepper
Grated Parmesan cheese to serve
Spaghetti – as much as you can manage
Heat the olive oil in a deep frying pan and fry the onion for a few minutes until soft. Add two chopped garlic cloves and the bay leaf and fry for another minute or two.
Add roughly-chopped plum tomatoes, half the thyme and a generous grinding of black pepper. Leave to simmer gently while you make the meatballs.
Mix the beef mince up with your hands and season with salt, pepper, chopped garlic, oregano and thyme. Heat some olive oil in a frying pan and roll the meat into small 1″ diameter balls in the palm of your hand, adding to the frying pan as you go.
When all the meatballs are in the pan, give it a shake to let the meatballs brown on all sides. When they are dark brown and the fat has all been rendered out of the meat, it’s time to add them to the sauce.
Before you add the meatballs to the sauce, remove the bay leaf and give it a quick whizz with a hand blender to make a smooth base. Stir in the meatballs and keep on a very low simmer while you cook the spaghetti.
Cook the spaghetti in a large pan of boiling water. When almost cooked, add the chopped parsley to the meatballs and check the seasoning.
Serve with grated parmesan cheese and salad, even a straightforward French carrot salad does the job nicely.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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