Beef Meatballs with Spaghetti
Prep: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Makes: approx. 30 meatballs
DESCRIPTION
Easy beef meatball recipe. Simple to make and can be batch cooked and frozen so you’ve dinner made for another day. A perfect mid week dinner for busy families.
INGREDIENTS
MEATBALLS:
900g lean minced beef
1 egg
2 tsp dried oregano
1 garlic clove, crushed
20g breadcrumbs
TOMATO SAUCE:
1 tbsp olive oil
1 onion, finely diced
3 garlic cloves, crushed
1 tsp paprika
2 tsp oregano
1 tbsp balsamic vinegar
500g passata
TO SERVE :
grated parmesan cheese
spaghetti
METHOD
1. To make the meatballs, place the mince, egg, oregano, garlic and breadcrumbs in a large bowl and mix really well with your hands to combine.
2. Using slightly wet hands, divide the mixture into roughly 30 small even sized balls.
3. Arrange the meatballs on a plate and place in the fridge to chill while you make the sauce.
4. Heat the olive oil in a wide heavy based saucepan. Gently sauté the onions for 5 minutes until opaque.
5. Add the garlic, paprika and oregano and cook for another minute, stirring. Add the balsamic vinegar and passata and simmer for a few minutes.
6. Add the meatballs to the simmering sauce and continue to cook for 10-15 minutes, turning the meatballs half way, until the meatballs are cooked through. Don't worry about the meatballs being tightly packed in the pot.
7. Meanwhile, cook the spaghetti in a pot of boiling water according to the pack instructions. Drain well and serve with some meatballs on top. Scatter over some grated parmesan cheese.
NOTES:
once cooked, store in the fridge for up to 3 days.
If freezing, best to freeze on day of cooking.
suitable for babies 6 months +