Spaghetti and Meatballs


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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