A comforting Italian-American dish consisting of a bed of spaghetti topped with meatballs simmered in tomato sauce. My sons enjoy the combo of pasta with meat, something different from the routine rice and fish curry. Served with toasted garlic bread, this dish is hearty and satisfying, a favourite with kids and adults of all ages too.
The marinara sauce can be made with fresh or canned tomatoes. Though I usually settle for canned tomatoes, this time of the year (end of August), prepared the sauce with ripe tomatoes and basil from our garden. Meatballs can be prepared with ground beef or with any combination of meats (beef, pork, veal or even Italian sausages). To achieve tender meatballs, bread slices soaked in milk are combined with the ground meat and flavoured with granulated garlic powder, parmesan cheese, pepper powder and parsley. An egg binds the mixture together preventing the meatballs from falling apart during the cooking process. Baked in a 400 F or 200 C until firm and brown, the meatballs are then simmered in the tomato sauce. An easy dish to make, delicious and tempting.
The meatballs and sauce can be done ahead and refrigerated, reheated while cooking the spaghetti just before serving.
The marinara sauce can be made with fresh or canned tomatoes. Though I usually settle for canned tomatoes, this time of the year (end of August), prepared the sauce with ripe tomatoes and basil from our garden. Meatballs can be prepared with ground beef or with any combination of meats (beef, pork, veal or even Italian sausages). To achieve tender meatballs, bread slices soaked in milk are combined with the ground meat and flavoured with granulated garlic powder, parmesan cheese, pepper powder and parsley. An egg binds the mixture together preventing the meatballs from falling apart during the cooking process. Baked in a 400 F or 200 C until firm and brown, the meatballs are then simmered in the tomato sauce. An easy dish to make, delicious and tempting.
The meatballs and sauce can be done ahead and refrigerated, reheated while cooking the spaghetti just before serving.
Spaghetti & Meatballs
(Serves 4)
Meatballs
Ingredients:
1/2 kg ground beef
2 slices of bread
1/2 cup milk
1 large egg
1 teaspoon garlic powder
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
freshly cracked ground pepper
salt
Method:
Preheat oven to 400 F or 200 C.
Soak the bread slices in milk for a couple of minutes. Squeeze out and discard any excess milk. Add the bread to the ground meat. Lightly mix rest of the ingredients, moisten hands with water and form into balls, about 20. (Do not overmix the meat mixture.)
Place balls in a baking sheet lined with aluminum foil. Cook in the oven till meatballs are firm and brown. (Do not overcook as they will continue to cook in the sauce.)
Marinara Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked ground pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion is soft, add the tomato paste and crushed tomatoes. Simmer on medium heat till sauce starts to thicken. Add the meatballs discarding the fat from the baking tray. Season sauce with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce. Cook on low heat for 10 minutes till meatballs are cooked through and flavoured with the sauce.
Spaghetti
Ingredients:
1 pound spaghetti (450 grams)
parmesan cheese (grated, for serving)
water
salt
Method:
Bring a pot of water to a boil. Salt the water generously and add the spaghetti. Cook till al dente (firm to the bite). Drain the water reserving 1/2 a cup in case you require to thin down the marinara sauce.
You can add the meatballs and sauce to the spaghetti and toss or serve separate individual portions of spaghetti topped with meatballs and sauce with a sprinkling of parmesan cheese.
Note:
(Serves 4)
Meatballs
Ingredients:
1/2 kg ground beef
2 slices of bread
1/2 cup milk
1 large egg
1 teaspoon garlic powder
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
freshly cracked ground pepper
salt
Method:
Preheat oven to 400 F or 200 C.
Soak the bread slices in milk for a couple of minutes. Squeeze out and discard any excess milk. Add the bread to the ground meat. Lightly mix rest of the ingredients, moisten hands with water and form into balls, about 20. (Do not overmix the meat mixture.)
Place balls in a baking sheet lined with aluminum foil. Cook in the oven till meatballs are firm and brown. (Do not overcook as they will continue to cook in the sauce.)
Marinara Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked ground pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion is soft, add the tomato paste and crushed tomatoes. Simmer on medium heat till sauce starts to thicken. Add the meatballs discarding the fat from the baking tray. Season sauce with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce. Cook on low heat for 10 minutes till meatballs are cooked through and flavoured with the sauce.
Spaghetti
Ingredients:
1 pound spaghetti (450 grams)
parmesan cheese (grated, for serving)
water
salt
Method:
Bring a pot of water to a boil. Salt the water generously and add the spaghetti. Cook till al dente (firm to the bite). Drain the water reserving 1/2 a cup in case you require to thin down the marinara sauce.
You can add the meatballs and sauce to the spaghetti and toss or serve separate individual portions of spaghetti topped with meatballs and sauce with a sprinkling of parmesan cheese.
Note:
- To prepare sauce with fresh tomatoes. Blanch 1 kg (2 1/4 pounds) tomatoes in hot water, remove skin and puree in a blender. Follow method for marinara sauce, replacing canned tomatoes for fresh tomato puree. Ensure to use a sieve to catch the seeds while adding the tomato puree into the pan.
- When using fresh tomatoes, the sauce needs to be cooked a bit longer to reduce moisture and thicken.
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