Spaghetti and Meatballs

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This looks super duper and fancy, and it really is, but this is so quick and easy to make that it feels like cheating!

Spaghetti and Meatballs

For the meatballs:

  • 350g beef mince
  • 2 garlic cloves, minced
  • 1/2tsp dried oregano
  • 1/2tsp dried thyme
  • 1/4tsp dried chilli flakes
  • salt and pepper

For the sauce:

  • 1tbsp lacto-free butter
  • 2tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1/4tsp celery salt
  • 1/2tsp dried oregano
  • 1/2tsp dried thyme
  • 1/4tsp dried chilli flakes
  • 2 x 400g tins of chopped tomatoes
  • 4tbsp tomato puree
  • salt and pepper

In a bowl, squidge all of the meatball ingredients together. Form into little balls, just slightly smaller than a ping-pong ball. Set aside.

Heat the butter and oil in a wide but shallow pan. Add the garlic, onion, and herbs. Season well. Sweat for 5 minutes. Tip in the chopped tomatoes, and stir in the puree. When bubbling slightly, gently drop in the meatballs, leaving a little space between each. Poke slightly to submerge but otherwise don’t move them around. Cover with a lid and simmer for 10-15 minutes.

Remove the lid and stir gently. The meatballs should be cooked enough to hold their shape, but not entirely cooked through. Cook without a lid for another 10 minutes. Meanwhile, you could be boiling spaghetti and baking garlic bread!

Serve on top of oodles of noodles!

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