Meatballs with Spaghetti
An hour seems a long time to cook meatballs, but it's well worth the wait with the enhancement if flavour and tenderness.
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IngredientsBeef
Spaghetti sauce
To serve
|
Method |
Energy kJ (kcal) | 1576 (376) |
Protein (g) | 19.9 |
Fat (g) | 4.6 |
Saturated (g)
|
1.6 |
Carbohydrate (g) | 58.4 |
Sugars (g)
|
11.9 |
Sodium (mg) | 1030 |
Iron (mg) | 3.8 |
Zinc (mg) | 3.5 |
Vitamin B12 (ug) | 0.8 |
Vitamin D (ug) | N/A |
Selenium (ug) | 34.2 |
Beef
Place the beef mince, parsley, breadcrumbs, egg, milk and oregano in a large bowl. Season and mix well using clean hands. Divide mince mixture into 16 meatballs, rolling them gently. Place on a large plate then cover and refrigerate for 20 minutes.Spaghetti sauce
Heat a dash of oil in a large frying pan over a medium heat. Remove meatballs from the refrigerator and place in the frying pan. Cook until browned, then transfer to a plate. Lower heat, add the onion and cook until soft. Add the tomatoes, red wine vinegar and sugar if using. Return meatballs to the frying pan, cover and cook over a low heat for 1 hour. Check from time to time to check they are not sticking to the bottom.Just before the meatballs are cooked, place a large saucepan of lightly salted water on to boil. Add the spaghetti and cook for 8 minutes. Drain spaghetti reserving about 1 cup of the cooking water. Add cooking water to the meatballs to loosen the sauce.
To serve
Gently toss together the meatballs, sauce, spaghetti and green vegetables and place in a large warmed serving bowl. Sprinkle with your favourite grated cheese.