Spaghetti and Meatballs

Serves 6



500g beef
1 egg
2 tablespoons grated parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tabelspoons breadcrumbs
good grind black pepper
1 teaspoon salt

Tomato sauce:

1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon butter
1 tablespoon olive oil
4 large tomatoes
1&1/2 cup boiling water
pinch sugar
salt and pepper
100ml full fat milk


For the meatballs:

Just put everything in a large bowl, and then, using your hands, mix to combine, shape them into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge.

For the tomato sauce:

Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the tomatoes, boiling water, pinch of sugar, some salt and pepper, and cook for about 10 minutes.

The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.


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